Food of the Sun Temple

Ingredients for 2 servings:

• 1 cup rice (e.g. Basmati)
• 2 cups water
• 1 tbsp vegetable broth, instant
• 1 can pineapple
• 1 bell pepper(s)
• 1 carrot(s)
• 1 handful of cashew nuts, roughly chopped
• 2 tbsp soy sauce
• some white cabbage (a few leaves)
• 1 egg(s), if necessary
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Rice with pineapple, cashew nuts and vegetables

Cook the rice in twice the amount of water with the vegetable stock. During this time, drain the pineapple (reserving the juice to add later if necessary), then cut it into pieces. Dice the bell pepper, peel and finely chop the carrot, and finely chop the cabbage. Lightly toast the cashew nuts in a pan without fat, then add the cooked rice, chopped pineapple, and vegetables. When everything is cooked, push the rice to the side of the pan to allow the egg to break in. Stir the egg like scrambled eggs. Wait until it sets, then mix it with the rice. Season the dish with soy sauce and salt, and if it’s too dry, stir in a little more pineapple juice or water. Vegans can easily omit the egg. You can also add bean sprouts, tofu, leeks, etc. to the dish.