Vegetable-rice ragout with eggs

Name: Vegetable-rice ragout with eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Parboiled Reis; 7-10 Tbsp Salt; 200 g Carrots; 1 (approx. 400 g) small head cauliflower; 1 Stalk leek (leek); 200 g Mushrooms; 4 Eggs; 20 g Butter or margarine; 7-10 Tbsp Pepper; 1/8 l Milk; 2 TABLESPOONS sauce thickener; 100 g Cream processed cheese (60% fat in dry matter); 7-10 Tbsp Parsley; 7-10 Tbsp n

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Parboiled Reis
7-10 Tbsp Salt
200 g Carrots
1 (approx. 400 g) small head cauliflower
1 Stalk leek (leek)
200 g Mushrooms
4 Eggs
20 g Butter or margarine
7-10 Tbsp Pepper
1/8 l Milk
2 TABLESPOONS sauce thickener
100 g Cream processed cheese (60% fat in dry matter)
7-10 Tbsp Parsley
7-10 Tbsp n

Directions

1
Cook the rice in plenty of boiling salted water for about 20 minutes. Peel and wash the carrots, cut them in half lengthwise and cut into pieces. Clean and wash the cauliflower and cut into florets. Clean, wash and cut leek into thick rings.
2
Wash, clean and halve the mushrooms. Cook carrots and cauliflower in 3/4 litre boiling salted water for about 15 minutes. After 5 minutes add the leek. Hard boil the eggs in boiling water for about 8 minutes.
3
Quench cold for a short time. Heat the fat in a saucepan. Fry the mushrooms for 5-7 minutes, season with salt and pepper and remove. Drain vegetables, collect 3/8 litres of liquid. Pour milk and vegetable water into the mushroom frying fat and bring to the boil.
4
Thicken slightly with sauce thickener. Divide cheese into pieces and let them melt while stirring. Season to taste with salt and pepper. Warm up mushrooms and vegetables in the sauce. Drain rice. Peel and halve eggs and serve with rice and ragout.
5
Garnish with parsley.