Prepare the rice by the traditional stove-top steam method, combining the rice and water in a saucepan, bring to a boil, reduce the heat, cover the pot and simmer low until done, about 20 minutes. Remove the pot from the heat and let it stand for an additional 5 minutes to ensure that all the water is absorbed. Then mince the rice.
Sweat the onion and vegetables in a little margarine, mix with the rice and let cool.
Beat the butter until fluffy and slowly add the egg and yolk. Mix this together with the grated cheese and the spices into the rice mixture, and let it sit a little while. Form balls from the mixture and roll them in the grated almonds.
Preheat the oven to 350 degrees F (180 degrees C) and bake the rice balls.
Meanwhile, peel and slice the carrots. Cook in a saucepan with water and a little margarine or butter. When just tender, remove from the heat and set aside.
For the mushroom sauce, sauté the onion and chopped mushrooms. Deglaze the pan with the white wine and add the vegetable stock. Thicken the sauce with spelt flour and light cream and season to taste with salt, pepper, parsley, garlic and various herbs.
Serve the rice balls with the mushroom sauce and carrot slices.