Baked mushroom rice - Gratinerat champinjonris

BAKED MUSHROOM RICE
Gratinerat champinjonris

Can I tempt you with a flavourful rice gratin with mushrooms and onions? Fried kassler, sausages or grilled chicken are good with this, but you can also serve it as an only dish.

4 servings

¾ cup long-grained rice

vegetable bouillon
10 oz fresh mushrooms
1 onion
3 tablespoons butter or margarine
2½ tablespoons flour
1 cup vegetable bouillon
1/3 cup crème fraîche
2 to 2½ tablespoons mustard
herbal salt
pepper
10 to 12 slices of cheese

Decoration:

parsley

Boil the rice according to package instructions, but use vegetable bouillon instead of water.

Slice the mushrooms and chop the onions. Melt 1 tbsp fat in a frying pan and sizzle the onion for a few minutes. Blend in the mushrooms and sizzle it all for about 5 minutes. Melt remaining fat in a saucepan and beat in flour, vegetable bouillon and crème fraîche. Boil for a few minutes. Flavour with mustard, herbal salt and some pepper.

Transfer the rice to an oven-proof dish and top with the mushroom mixture. Pour on the sauce and top with the cheese. Bake in the upper part of the oven at 440F for about 10 minutes. Sprinkle with chopped parsley and serve the mushroom rice.

Enjoy!

Bella