Summary

Ingredients

• 4 tablespoon rice, drier
• 1 onion (s)
• 400 ml vegetable stock
• 2 carrot (s)
• 400 g mushrooms
• 200 g peas, frozen
• 1 clove garlic
• 2 teaspoons oil
• 4 tablespoon cream cheese, reduced fat
• 1 pinch (s) thyme
• 1 pinch (s) rosemary

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Instructions

1. Cook the rice with the thyme and rosemary in the vegetable stock for about 10 minutes.
2. Clean the carrots and mushrooms, cut them into small pieces and add them to the vegetable stock with the peas.
3. Finely dice the onion and sauté in the oil together with the pressed garlic clove. Add the vegetable rice and cream cheese and season with salt and pepper.