Lyonnaise Vegetable Skillet

Rating: 3.75 / 5.00 (4 Votes)

Total time: 45 min



Rinse well, clean and dice the vegetables and onion. In a large saucepan, heat the olive oil. Sauté the onion until translucent and then add the bell bell pepper. Then add the other vegetables and the bay leaves and season with a little pepper, Maggi, salt, vegetable soup and the herbs. Cook the vegetables for about 10-15 minutes at low temperature with the lid closed. In the meantime, in another saucepan, make the long grain rice in salted water. The long grain rice must still have a good bite (al dente). “Skin” the lyonnaise, cut it in half lengthwise and chop it into pieces. Add the crushed garlic to the vegetables, stir in the cooked long grain rice and continue cooking at a low temperature. Finally, add the sliced lyonnaise, season with salt and freshly ground pepper and enjoy. A glass of dry red wine tastes wonderful with it.

Instead of the lyoner, you can also use 400 gr. of mixed minced meat, which should then be fried together with the onions beforehand.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

Related Recipes: