Vegetable and egg ragout

Name: Vegetable and egg ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 6 Eggs (size M); 150 g Wild rice mixture; 1 medium onion; 250 g small mushrooms; 40 g Butter; 25 g Flour; 250 ml Milk; 1 TEASPOON Instant vegetable stock; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp white pepper; 1 collar Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
6 Eggs (size M)
150 g Wild rice mixture
1 medium onion
250 g small mushrooms
40 g Butter
25 g Flour
250 ml Milk
1 TEASPOON Instant vegetable stock
2 TABLESPOONS medium hot mustard
7-10 Tbsp white pepper
1 collar Parsley

Directions

1
Clean broccoli, cut into florets and wash. Cook in boiling salted water for about 10 minutes. Cook the eggs in boiling water for about 9 minutes. Prepare rice mixture in salt water according to package instructions. Peel and finely dice onion.
2
Clean, clean and halve the mushrooms. Drain broccoli and eggs, rinse with cold water. Heat butter in a pot, fry mushrooms in it. Add onions and fry them. With
3
sweat it out. Add 250 ml water and milk while stirring, bring to the boil and stir in the stock. Let simmer for about 5 minutes. Peel eggs and cut into eighths. Stir mustard into the sauce, season with salt and pepper.
4
Add broccoli and eggs to the sauce. Drain rice mixture and let it drain. Wash parsley, dab dry, except for something to garnish, chop finely and stir into the sauce. Add rice. Garnish with parsley