Summary

Ingredients

• 3 port. Leaves (May beet leaves) with stems, from May beets
• 6 medium spring onion (s)
• 1 medium carrot (s)
• 4 cloves garlic
• 1 small chilli pepper (s), red
• 2 tablespoon olive oil
• 5 medium mushrooms, brown
• 100 ml whipped cream
• 4 teaspoons, heaped vegetable broth, fat-free, without flavor enhancers
• 750 ml water
• 6 tablespoon, heaped brown rice, cooked, preferably from the day before

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Instructions

1. I get May beets at the market from April. I prepare them as a vegetable e.g., mixed with other vegetables than oven vegetables and then have a really large bunch with about 35 cm long leaf stalks. They can generally be prepared like spinach or Swiss chard. Since I like to cook quickly, heartily and lightly, I made a kind of stew out of it.
2. Wash the leaf stalks, onions, carrot and chilli. Cut the spring onions, stems and leaves of the beetroot into bite-sized pieces. Put a handful of fine onion rolls to one side. Peel the carrot and cut it into small cubes. Clean the mushrooms and cut them into leaves. Peel and finely chop the garlic. Chop the chilli pepper into small pieces.
3. Briefly sweat the beet leaves, spring onions and carrots with garlic and chilli in olive oil. Add the water and vegetable stock and cook for 2-3 minutes. Add the mushrooms and bring to the boil. Add rice and cream and heat. Season again and a light, warming dish for cool spring days is ready.
4. Sprinkle with spring onion rolls on the table.