Pepper and Mushroom Cream Vegetables with Basmati Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g bell pepper (s), red, reen, yellow
- 2 onion (s), red
- 1 tablespoon rapeseed oil
- 1 tablespoon tomato paste
- 2 cloves garlic)
- 2 cans mushrooms, medium-sized , whole heads or 50 g fresh small mushrooms
- 125 ml water, from the mushroom jars or, with fresh mushrooms, vegetable broth
- 125 ml cream
- 2 large bay leaves
- 2 teaspoon, heaped vegetable stock, instant
- salt and pepper
- 150 g basmati rice
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan. Drain the canned mushrooms, collect the stock and retain 125 ml. First sweat the onions cut into strips, then the fresh or drained mushrooms, then the tomato paste in the pan. Wash and clean the peppers, cut into strips and add. Finely dice the garlic cloves and add. Season with the vegetable stock, a little white pepper and two bay leaves. Add the mushroom stock or vegetable stock and the cream and stir everything. Let simmer for about 10 - 15 minutes, stirring occasionally.
- In the meantime, bring lightly salted water (twice the volume of rice) for the basmati rice to the boil and add the rice. The rice is ready when there is no more liquid in the pot. Serve everything.
- Vegan variant:
- Omit the cream, double the stock and oil content.
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