Summary

Ingredients

• 1 bag rice (preferably wild rice mixture), approx. 25 g
• 50 g soy slices, medium or fine
• 100 g peas (frozen or fresh)
• 1 glass asparagus
• 0.5 ½ bowl mushrooms, fresh, approx. 200 - 250 g (or glass or can)
• 250 ml vegetable stock
• 250 ml soy milk (soy drink)
• 1 tablespoon flour
• some water
• 1 medium onion (s)
• little oil
• salt and pepper
• Herbs your choice
• Soy cream (soy cream cuisine) or white wine

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Instructions

1. First, put on the rice and prepare according to the instructions on the packet (you may also use potatoes or e.g. Ebly instead).
2. Peel and dice the onion. Clean or peel the mushrooms and cut into quarters (drain for jars and jars). Drain the asparagus and cut into 1 cm long pieces.
3. Let the soy shredded soak in the broth according to the instructions on the packet. Then allow to drain.
4. Sweat the onions in a little oil until translucent. Pour in the broth. As soon as it boils, add the peas and fresh mushrooms. Simmer on medium heat for about 10-15 minutes, until the vegetables are cooked through. Now add the asparagus, the soy milk and the drained soy strips.
5. Mix the flour in a glass with a little water. Then gradually add to the boiling vegetables until the desired consistency is achieved. Let simmer for another minute. Season to taste with salt, pepper, herbs of your choice, soy cream and / or white wine.
6. Now arrange the fricassee with the side dishes and serve.
7. Comes very close to the original. Can also be pre-cooked and frozen.