Vegetable-rice pan with meatballs

Name: Vegetable-rice pan with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 175 g Long grain rice; 7-10 Tbsp Salt; 300 g Carrots; 250 g Mushrooms; 150 g Shallots; 1 TABLESPOON Oil; 3 (à 100 g) fine, uncooked bratwursts; 200 g frozen green beans; 2 TEASPOONS Instant vegetable stock; 1/2 bunch Parsley; 100 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp white pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

175 g Long grain rice
7-10 Tbsp Salt
300 g Carrots
250 g Mushrooms
150 g Shallots
1 TABLESPOON Oil
3 (à 100 g) fine, uncooked bratwursts
200 g frozen green beans
2 TEASPOONS Instant vegetable stock
1/2 bunch Parsley
100 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp white pepper

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Clean, wash and peel the carrots. Cut into big sticks. Clean, rub and halve mushrooms. Peel and halve or quarter shallots.
2
Heat the oil in a pan, press the sausage meat out of the sausage skin into balls and fry them all around in hot fat. Add carrots, mushrooms and shallots and fry for 1-2 minutes. Add 350 ml water, add beans, bring to the boil and stir in stock.
3
Simmer for 6-8 minutes. Drain the rice and let it drain. Wash parsley, dab dry, put some aside for garnishing, chop the rest finely. Pour cream into the pan, bring to the boil, stir in sauce thickener.
4
Mix in the rice and chopped parsley. Season everything with salt and pepper. Garnish with parsley set aside.