Gemüsereis

Glistening buttered rice studded with colorful, tender-crisp vegetables. The aroma of softened leeks and caraway seeds evokes traditional German family kitchens.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 407
• Protein: 9 g
• Carbs: 69 g
• Fat: 9 g

Ingredients

• 300 g White rice ( rinsed )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Carrot ( small diced )
• 1 piece Leek ( thinly sliced )
• 150 g Green peas ( fresh or frozen )
• 40 g Minimum butter sweet ( cold )
• 650 ml Mineral water
• 1 pinch Caraway seeds
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Sauté the garnish

   In a sauté pan, melt 20g of butter until foamy. Add the onion and carrots. Cook over medium heat until the onion is translucent and the carrot begins to soften.

2. Toast the rice

   Add the rice to the pan. Stir vigorously so that each grain is coated in fat. The rice should become shiny and slightly transparent at the edges.

3. Add liquid and cook

   Pour in the water. Add the crumbled vegetable bouillon cube, salt, pepper, and caraway. Bring to a boil, then lower the heat. Cover and simmer until the liquid is completely absorbed.

4. Add green vegetables

   Five minutes before the rice is finished cooking, stir in the leeks and peas. They should steam on top of the rice to keep their bright color.

5. Finish with butter

   Turn off the heat. Add the remaining cold butter in small pieces. Fluff with a fork to separate the grains without crushing them. The rice should be supple and creamy.

Chef's tips

• The rice is done when small 'steam holes' appear on the surface.
• Do not stir the rice while simmering; it breaks the grains and releases too much starch.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat with a splash of water to restore moisture.