Summary

Ingredients

• 1 cup Basmati, (large cup!)
• 1 ½ cup water
• 1 zucchini
• 1 large leek stick (s)
• 1 chicory
• 1 can peas
• 0.5 ½ pack broccoli, frozen
• 0.5 ½ pack cauliflower, frozen

For the sauce:

• 40 g butter
• 40 grams flour
• 290 ml cream
• 180 ml milk
• salt and pepper

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Instructions

1. Cook the rice in the specified amount of water until cooked. Cut the leek and chicory into slices and the zucchini into short strips. Drain the peas in a colander.
2. Prepare the frozen vegetables in a large saucepan according to the instructions on the packet, add the leek, courgette and chicory and mix.
3. Heat the butter in a saucepan and sweat the flour in it. Pour in the cream and milk and bring to the boil while stirring, simmer for about 4 minutes. Stir frequently. The sauce should be nice and creamy. Season to taste with salt and pepper.
4. Add the finished rice to the vegetables and mix in. Season to taste with salt and pepper. Pour the sauce over it, add the peas and mix everything vigorously until the sauce is evenly distributed.