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Gemüse-Reis-Pfanne

Nach einem langen Tag wenig Lust auf Kochen? Diese super einfache, mega leckere Reis-Pfanne mit Pilzen und Zucchini ist wie eine warme Umarmung – unkompliziert, schnell gemacht und schmeckt einfach immer!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Champignons sliced
  • 200 g Zucchini sliced
  • 1 Karotte diced small
  • 1/2 Zwiebel finely chopped
  • 150 g Reis long-grain, basmati, or jasmine rice
  • 300 ml Gemüse- oder Pilzbrühe
  • Salz und Pfeffer to taste
  • Öl for searing (e.g., canola or olive oil)

Equipment

  • Large Skillet (with lid)

Method
 

  1. Step 1: Grab a large skillet (with a lid!) and add a small splash of oil. Let it heat up briefly.
  2. Step 2: Add the chopped onion first. Sauté over medium heat until translucent and lightly fragrant. This only takes a few minutes.
  3. Step 3: Now add the mushroom, zucchini, and carrot pieces. Let them cook along for a few minutes until the vegetables get some color and soften slightly.
  4. Step 4: Push the vegetables slightly to the side and add the rice to the pan. Briefly toast it while stirring. This brings out its aroma and makes it nicely "nutty". Be careful not to burn it!
  5. Step 5: Now it's time for the broth! Pour it over the rice and vegetables. Stir briefly once.
  6. Step 6: Season everything generously with salt and pepper. Don't be too stingy; the broth and rice absorb quite a bit of flavor.
  7. Step 7: Put the lid on! Let the dish simmer gently over low heat now. The rice needs about 15-20 minutes to cook through and absorb the liquid.
  8. Step 8: Check occasionally in between. If the rice isn't cooked yet but the liquid is gone, simply add a little more broth or hot water and let it simmer further, stirring occasionally so nothing sticks.
  9. Step 9: When the rice is soft and the liquid is largely absorbed, your pan is ready! Remove the lid, stir one last time, and taste again for salt and pepper if necessary.

Notes

Variations & Extras: Feel free to add other vegetables like bell pepper, broccoli, peas, corn, or spinach. Proteins like seared chicken, tofu cubes, chickpeas, or lentils can be added for extra protein. For creaminess, stir in a splash of cream, coconut milk, or a spoonful of cream cheese at the end. Spice it up with curry powder, turmeric, paprika, or chili flakes. Fresh or dried herbs like parsley or chives are great for garnish.
Tips: Use a good non-stick pan and stir occasionally to prevent sticking. If the rice needs more time but liquid is gone, add hot broth or water, as cooking time can vary by rice type. You can chop the vegetables the day before to save time. Toasting the rice briefly enhances the flavor.
Storage: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in a pan or microwave, adding a little water or broth if needed to prevent dryness. Freezing is possible but the texture of zucchini may change.