Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 50 g onion (s), diced
- 300 g mushrooms, cut into leaves
- 20 g butter
- 1 ½ cup rice
- 1 tablespoon oil
- 2 ½ cup chicken broth
- 100 g cheese, rated
- 1 tablespoon parsley, chopped
- 4 egg (s), possibly more, your own choice
Print Recipe
Pin Recipe Instructions
- Fry the onion cubes and the thinly sliced mushrooms in hot butter until everything has turned some color.
- Briefly toast the rice in the hot oil and add the broth. Cover and cook over low heat for about 15 minutes.
- Mix in half of the grated cheese and mix with the mushroom mixture.
- Place in a greased casserole dish (approx. 3-4 cm high) and make round dents with the ladle. Let a cracked egg slide into each dent. Just sprinkle the rest of the cheese on the rice so that the rice doesn`t dry out in the oven. Bake at approx. 180 ° C (top and bottom heat) until the eggs have the desired firmness.
- Sprinkle with chopped parsley and apply in the form.
- We also have a salad platter.
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