Vegetarian Non-chicken Fricassee with Rice À La Sylvia
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g rice (e.. wild rice)
- 1 small Jar mushrooms
- 1 glass asparagus (large glass)
- 1 large onion (s)
- 1 handful peas (frozen)
- 50 g soy (soy slices)
- Water for soaking
- 0.5 ½ bottle Cremefine
- 1 tablespoon flour
- some cold water to stir
- 1 tablespoon oil
- 0.5 tube ½ tomato paste
- salt and pepper
- Paprika powder
- some cumin
- some soy sauce
- 1 teaspoon vegetable stock, instant
- 250 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- First soak the soy pieces in water for about 10 minutes. You can do the pressure test, maybe they`ll be soft faster.
- When the soy pieces are soaked, drain them off and soak them in a strong marinade made from tomato paste, salt, pepper, paprika powder, soy sauce, cumin and 1 teaspoon of stock for another 20 minutes.
- Cook the rice according to the instructions on the packet. Cut the onion into small pieces, sauté with a little oil in a saucepan. Deglaze the sweaty onions with 250 ml vegetable stock. Pour the marinade off the soy pieces. Add the soy pieces and peas to the saucepan with the onion broth. Bring to the boil briefly and thicken with a mixture of 1 tablespoon flour mixed with a little water.
- Add the mushrooms and the finely chopped asparagus. Stir in the Cremefine and season with salt and pepper. Arrange and serve nicely.
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