Junior chef
Utensils
Apron
Brush
Cooking spoon
Frying pan
Measuring cup
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Rice
Cook the rice in boiling salted water for approx. 20 mins. until just soft, drain, return to the pan, cover and keep warm.
Vegetables
Peel and finely chop the onion and garlic. Clean the mushrooms with a brush, cut the large mushrooms in half. Drain the tomatoes and cut into strips.
To cook the vegetables
Heat the butter in a non-stick frying pan. Briefly sauté the onion and garlic, add the mushrooms and tomatoes, cook for approx. 10 mins., season.
Sauce
Mix the cornflour with the single cream and stock, add to the mushrooms. Bring the sauce to the boil, simmer for approx. 5 mins. while stirring occasionally, then season. Add the spinach, allow to wilt, serve with the rice.
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