Summary

Ingredients

• 1 onion (s)
• 5 cm leek
• 5 leaves Chinese cabbage
• 3 small carrot (s)
• 4 large mushrooms
• 1 dash frying cream
• 1 can tomato (s), peeled
• 1 fig (s)
• 1 packet chestnut (s), fully cooked
• 2 tablespoon cranberries
• 1 dash balsamic vinegar
• 1 dash maple syrup
• 1 pinch (s) galangal
• 1 pinch (s) turmeric
• 1 pinch (s) cinnamon
• 3 pinch (s) salt
• 2 bay leaves
• 4 juniper berries
• 2 cup rice
• 3 cup water
• 1 clove garlic
• some parmesan, grated

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Instructions

1. Chop the onion and fry in cream (e.g. rama culiness). Add the leek, mushrooms, carrots, Chinese cabbage and garlic. Fry the rice a little and then add the tomatoes. Add the fig and chestnuts. Now add the balsamic vinegar and maple syrup as well as spices as required. Pour water over and over until the rice is cooked (let it simmer at first, then low temperature and cover). Finally add the cranberries, some parmesan and leave a little more with the lid closed. Take out the bay leaves and sprinkle with parmesan when serving, if desired.
2. The amount of rice and vegetables can of course be adjusted according to needs and tastes