Rice pan with sugar snap peas and celery

Ingredients for 4 servings:

• 250 g sugar snap peas
• 4 stalk(s) Celery
• 4 m.-sized carrot(s)
• 2 m.-sized onion(s)
• 4 garlic cloves
• 2 slice(s) ginger root
• Coriander leaves, if available
• curry powder
• salt and pepper
• 150 g processed cheese, if you like
• 2 cups rice
• 200 ml vegetable stock
• butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian, colorful, healthy

Fry chopped onions in a little butter until golden brown. Add garlic. Trim the ends of the snow peas, if necessary, and halve them. Cut the celery into thumb-thick pieces. Cut the carrots into thin slices and add everything to the pan with the onions. Top up with vegetable stock and simmer for about 5-8 minutes. The vegetables should still have some bite. In the meantime, cook the rice until tender and then stir it into the vegetables. I don’t drain the vegetable stock, but leave it in the pan. This way, the rice doesn’t have a sticky consistency. Finally, if you like, add the cheese and let it melt. Season to taste with curry powder, pepper, and salt. Sprinkle the chopped coriander over the rice before serving.