For vegetable rice as a side dish, simmer the rice in boiling salted water for three minutes, pour into a colander and rinse with cold water.
Peel carrots, cut into small pieces, finely chop onion, dice bell bell pepper. Heat butter in a pan and fry onion, carrots and diced peppers. Add rice, peas and parsley and fry briefly, season with salt and pepper.
Pour in beef broth until the soup is about 1 cm above the rice mixture.
Cook on low heat until tender. Grease four ramekins with a little butter, press vegetable rice into them. Turn the vegetable rice out onto plates as a side dish.