{"id":1779,"date":"2018-03-11T22:19:24","date_gmt":"2018-03-11T20:19:24","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=1779"},"modified":"2024-04-28T16:06:19","modified_gmt":"2024-04-28T14:06:19","slug":"wiesenchampignons-lachs-reis-pfanne","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=1779","title":{"rendered":"Wiesenchampignons-Lachs-Reis-Pfanne"},"content":{"rendered":"<p><b>Zutaten (f\u00fcr 2 Portionen):<\/b><br \/>\n200 g gekochten Reis, 100 g Wiesenchampignons, 1 gebratenes Lachsfilet, 1 Schalotte, 1 Knoblauchzehe, 1 D Kokosmilch, 3 St\u00e4ngel Petersil, 2 EL Raps\u00f6l, Pfeffer aus der M\u00fchle, mediterranes Gew\u00fcrzsalz\n<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/pilz_lachs_reis.jpg\" width=\"400\" height=\"300\" alt=\"Wiesenchampignons-Lachs-Reis-Pfanne\" title=\"Wiesenchampignons-Lachs-Reis-Pfanne\" \/><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nWiesenchampignons putzen und klein schneiden. Zwiebel und Knoblauch sch\u00e4len, halbieren und klein schneiden. Petersil waschen, trocken tupfen und klein schneiden. Lachsfilet in kleine St\u00fccke teilen.<\/p>\n<p>In einer Pfanne das \u00d6l erhitzen. Zwiebel und Knoblauch darin glasig d\u00fcnsten. Champignons mit den Gew\u00fcrzen hinzuf\u00fcgen und gar d\u00fcnsten.<\/p>\n<p>In einer Pfanne die Kokosmilch hei\u00df werden lassen. Den gekochten Reis einr\u00fchren und erhitzen. Den Pfanneninhalt mit den Lachsst\u00fccken hinzuf\u00fcgen. Zum Schluss die Petersilie dar\u00fcber streuen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 2 Portionen): 200 g gekochten Reis, 100 g Wiesenchampignons, 1 gebratenes Lachsfilet, 1 Schalotte, 1 Knoblauchzehe, 1 D Kokosmilch, 3 St\u00e4ngel Petersil, 2 EL Raps\u00f6l, Pfeffer aus der M\u00fchle, mediterranes Gew\u00fcrzsalz Zubereitung: Wiesenchampignons putzen und klein schneiden. Zwiebel und Knoblauch sch\u00e4len, halbieren und klein schneiden. Petersil waschen, trocken tupfen und klein schneiden. Lachsfilet [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,368],"tags":[258,464,244],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/1779"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1779"}],"version-history":[{"count":2,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/1779\/revisions"}],"predecessor-version":[{"id":3687,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/1779\/revisions\/3687"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}