Summary

Ingredients

• 300 g Cabanossi
• 250 g rice (lon rain rice)
• 3 bell peppers, 1 each red, yellow and green
• 250 g mushrooms
• 2 onions)
• 0.5 ½ cup meat broth
• 1 tablespoon clarified butter
• 1 tablespoon marjoram, fresh
• 0.5 teaspoon ½ paprika powder
• salt
• pepper

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Instructions

1. Cook rice in about 1.5 liters of salted water for 10-12 minutes, drain and drain.
2. Wash, halve, core and dice the peppers. Clean and quarter the mushrooms. Peel and halve the onions and cut into fine rings. Heat clarified butter and sauté onion rings in it. Add the mushrooms and fry briefly. Then pour in the broth.
3. Cut the Kabanossi into finger-thick slices and add, mix in the diced paprika. Season with salt, pepper and paprika powder and simmer for about 7 minutes until the liquid has evaporated.
4. Wash and roughly chop marjoram.
5. Add the drained rice to the kabanossi and vegetable mixture. Serve sprinkled with marjoram.