Rice pan with meatballs

Name: Rice pan with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 fine fried sausages (à approx. 125 g); 300 g Mushrooms; 2 Federation Spring onions; 2 TABLESPOONS Oil; 300 g Long grain rice; 3/4 l Vegetable broth (instant); 2 Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 fine fried sausages (à approx. 125 g)
300 g Mushrooms
2 Federation Spring onions
2 TABLESPOONS Oil
300 g Long grain rice
3/4 l Vegetable broth (instant)
2 Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Press the meat mixture out of the skin as a dumpling. Wash, clean and halve the mushrooms. Clean, wash and cut spring onions into pieces. Heat the oil in a pan and fry the meatballs and mushrooms for about 5 minutes, turning them over. Add the spring onions 1 minute before the end of the cooking time and fry. Remove everything from the pan. Add rice to the pan, sauté, deglaze with stock and simmer for approx. 18 minutes. In the meantime, wash the tomatoes, cut them into quarters, remove seeds and cut them into small cubes. Mix the meatballs, mushrooms and spring onions into the rice 5 minutes before the end of the cooking time. Season with salt and pepper. Sprinkle tomato cubes on the rice pan and serve garnished with parsley as desired
2
Crockery: kitchen professional
3
Scarf: Meyer Mayor