Vegetable Stew with Rice
Trim the mushrooms and cut into slices. Peel the carrots and cut diagonally into slices. Trim, rinse and cut the scallions into thin rings. Peel the garlic and chop finely.
Dice the bacon finely.
Boil the vegetable broth in a pot, add the rice and cook covered at low heat for 20 minutes.
Heat 1 tablespoon butter in a pan and fry the bacon. Add the mushrooms scallions and garlic, and stir-fry. Add the carrots and saute until translucent. Sprinkle the vegetables with flour, pour in the white wine, cover the pan and cook over low heat for 10 minutes. Add the peas to the vegetables 3 minutes before end of cooking.
Rinse the parsley, shake dry, pluck the leaves, keep aside some leaves for garnish, and finely chop the rest. Mix the chopped parsley into the vegetables. Season with salt and pepper.
Mix the cooked rice with the remaining butter and spread into a greased ring mold. Leave the rice shortly, place the ring mold in a bowl of hot water, and invert the rice on a plate. Place the vegetable stew in the center of the rice and garnish with the remaining parsley.