REISPFANNE 

Rice Pan

250 ml rice
100 g bacon
vegetalbe (at pleasure)
1 spring onions
2-3 tbsp. herbs
3 tbsp. parmesan (grated)
salt, pepper, oil
 

  Heat 1 tbsp. oil, roast rice awhile and boil them. Dice vegetable and bacon. Cut spring onions into fine rings. Heat in a pan 2 tbsp. oil, add vegetable and bacon and fry all some minutes until vegetable are tender. Add boiled rice, mix well and season with herbs, salt and pepper.
Serve sprinkled with parmesan.		  
 
     
 

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