Description
This delicious German-inspired Reis Mit Gemüse Frischkäse Sauce features fluffy rice combined with sautéed fresh vegetables and a creamy, tangy cream cheese sauce. A comforting, vibrant vegetarian dish perfect for a wholesome lunch or dinner, garnished with fresh herbs for added flavor and freshness.
Ingredients
Scale
Rice
- 1 cup rice (white or brown)
- 1 tsp salt (for cooking rice)
- 1.7 cups cold water
Vegetables
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
Cream Cheese Sauce
- 200g cream cheese
- 200ml vegetable broth
- 2 tbsp lemon juice
- Salt and pepper to taste
Garnish
- Fresh herbs for garnish (e.g., parsley or basil)
Instructions
- Prepare Ingredients: Dice the onion, bell pepper, zucchini, and carrot into small pieces. Mince the garlic cloves finely. Keep the cream cheese, vegetable broth, and lemon juice ready for the sauce preparation.
- Cook Rice: Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, 1.7 cups cold water, and 1 teaspoon salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 12 to 15 minutes until the water is absorbed and the rice is tender. Remove from heat and keep covered, allowing the rice to rest for 10 minutes. Fluff the rice with a fork before combining.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 to 7 minutes until translucent and soft. Add the minced garlic and diced carrot, cooking for another 2 to 3 minutes to soften. Then add the diced bell pepper and zucchini, cooking for 5 to 7 minutes more until the vegetables are tender-crisp. Season the vegetables with salt and pepper to taste.
- Prepare Cream Cheese Sauce: In a separate small saucepan over low heat, gently melt the 200 grams of cream cheese. Gradually whisk in the 200 ml of vegetable broth and 2 tablespoons of lemon juice until the sauce is smooth and free of lumps. Adjust seasoning by adding salt and pepper to taste.
- Combine and Serve: Pour the warm cream cheese sauce over the sautéed vegetables in the skillet. Gently fold the mixture to combine evenly. Then add the cooked, fluffed rice to the skillet and carefully fold everything together until well distributed. Heat the entire mixture gently for 2 to 3 minutes, stirring occasionally until warmed through. Garnish with fresh herbs like parsley or basil before serving for a fresh aroma and flavor.
Notes
- You can substitute cream cheese with a vegan cream cheese alternative for a dairy-free version.
- Brown rice can be used for added fiber and a nuttier flavor; adjust cooking time accordingly.
- Add your favorite fresh herbs such as chives or dill for a different flavor profile.
- For extra protein, consider adding cooked chickpeas or tofu cubes when sautéing vegetables.
- This dish pairs well with a crisp green salad or steamed greens for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
