Rice pan with meatballs

Name: Rice pan with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Rice; 500 ml Vegetable broth (instant); 3 (125 g each) Veal sausages; 2 TABLESPOONS Oil; 1 collar Spring onions; 250 g Mushrooms; 4 Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp colourful pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Rice
500 ml Vegetable broth (instant)
3 (125 g each) Veal sausages
2 TABLESPOONS Oil
1 collar Spring onions
250 g Mushrooms
4 Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp colourful pepper

Directions

1
Add rice to boiling broth and allow to swell for 20 minutes over a low heat. In the meantime, press the sausage meat out of the skin as balls. Heat oil in a pan and fry the meatballs for five minutes.
2
Remove from the pan and set aside. Clean, wash and chop the spring onions. Wash, clean and halve the mushrooms as desired. Wash, clean and slice the tomatoes.
3
Sauté the mushrooms in the cooking fat, add the spring onions and tomatoes and fry for about three minutes. Add rice and meatballs, heat everything up again and season with salt and pepper. Wash parsley, dab dry and chop finely.
4
Sprinkle rice pan with parsley and serve with a dash of crème fraîche. Sprinkle with coloured pepper as desired.