Finely dice the onion and soften it for two minutes in 25 g butter. Add rice and turn it in the fat for one minute.

Ingredients

• 320 gRice, white, long-grain, regular, raw, unenriched
• 180 gCarrots, raw
• 200 gMushrooms, white, raw
• 150 gPeas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
• 100 gOnions, raw
• 12.5 gButter, without salt
• 700 gSoup, vegetable broth, ready to serve
• 1 gSalt, table
• 100 gCheese, edam

Method

1. Finely dice the onion and soften it for two minutes in 25 g butter. Add rice and turn it in the fat for one minute.
2. Add small-diced carrot and sliced mushrooms, pour in hot vegetable stock and simmer covered for 13 minutes.
3. Stir in the frozen peas and 1 g salt. Cook covered for five more minutes until the peas are tender and the rice absorbs the stock. Remove from the heat, scatter with grated Edam and rest for three minutes.