Curry rice dish

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 spring onions
• 1 small pineapple, approx. 600 g
• 2 tbsp safflower oil
• 250 g brown rice
• Sea salt
• 2 tsp curry powder
• 2 tbsp crème fraîche
• Parsley for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Clean, wash, and finely chop the peppers and spring onions. Quarter the pineapple and remove the hard core. Peel the pineapple quarters and cut the flesh into pieces. Heat oil in a pan. Fry the prepared ingredients one after the other and then remove them. Then sauté the rice in the frying fat. Season with salt and 1 1/2 teaspoons of curry powder. Add 3/4 liter of water. Let it swell over low heat for about 25 minutes. 10 minutes before the end of the cooking time, fold in the fruit and vegetable mixture. Season again with salt and curry powder. Spoon the crème fraîche into the center. Serve garnished with parsley leaves.