Layered Kohlrabi with Mushrooms and Sour Cream | Juicy Autumn Vegetable Dish

Peel the kohlrabi and slice into pieces approx. 4-5 mm thick. Cook in boiling, lightly salted water for 6-8 minutes until crisp-tender, then drain and let drip dry thoroughly.

Cook the rice in double the amount of lightly salted water until half-cooked (approx. 10 minutes), then leave covered to absorb any excess moisture.

Finely chop the onion and crush the garlic. Clean the brown button mushrooms and cut them into thin slices.