Summary

Ingredients

• 3 zucchini
• 3 carrot (s)
• 1 package vegetables (butter vegetables, frozen)
• some vegetable stock, instant
• 300 ml water, hot
• 1 cup cream
• 1 handful parsley
• some salt and pepper
• 200 g rice, loose

Print Recipe Pin Recipe

Instructions

1. Wash the zucchini and peel the carrots and grate both in a bowl. Pour the vegetable stock into a measuring cup, top up with cream and hot water. Add parsley, salt and pepper and stir.
2. Briefly heat the zucchini and carrots in a pan and add the cream and vegetable stock. Add the butter vegetables and rice and cook for about 15 minutes on a low heat.