John Myers
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Pepper and Onion Sliced with Sultana Rice
The perfect pepper and onion sliced with sultana rice recipe with a picture and simple step-by-step instructions.
Paprika and onion sliced:
- 1 Red bell pepper approx. 250 g
- 2 Large onions approx. 300 g
- 500 g Sliced ham
- 2 Garlic cloves
- 1 tsp Mild curry powder
- 1 tbsp Sweet soy sauce
- 150 ml Whipped cream
- 150 ml Water
- 1 tsp 5-Gewürzpulver
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Sultana Rice:
- 250 g Basmati rice
- 50 g Sultanas
- 450 ml Water
- 1 tsp Mild curry powder
- 0,5 tsp Turmeric
To serve:
- 2 Cucumber slices for garnish
Sultana Rice:
- Bring the curry powder (1 teaspoon) and turmeric (½ teaspoon) to the boil, set the temperature to the lowest level, close with a lid and cook for about 20 minutes. Do not lift the lid during the cooking phase. In the meantime, cook the pepper and onion slices.
Paprika and onion sliced:
- Clean and wash the peppers and cut into small diamonds. Peel the onions, cut into eighths and cut into small slices / assemble apart. Peel and finely dice the garlic cloves. Heat oil (2 tbsp) in a large pan and stir-fry the sliced ham vigorously. Finally add the garlic cubes and fry with them. Remove the shredded meat from the pan, add oil (2 tbsp) and fry the onion slices in it / stir-fry. Season with sweet soy sauce (1 tbsp) and add the pepper diamonds and stir-fry with. Now add the shredded meat again, fry briefly and deglaze / pour on with the cream (150 ml) and water (150 ml). Season with 5 spice powder (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and let everything reduce for a few minutes.
Serve:
- Press / squeeze the sultana rice into a cup rinsed with cold water and turn it into the middle of the 2 plates. Spread the pepper and onion slices around it and garnish the rice with ½ cucumber slice, serve.
Tip:
- Mix the rest of the sultana rice with the paprika-onion-sliced and if necessary freeze in advance or serve the next day seared with a fried egg / set egg.
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