in Middle East

Arabic rice dish

updated

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Ingredients for 2 servings:

  • 2 tbsp butter or rapeseed oil
  • 2 tbsp curry powder, mild
  • 160 g brown rice
  • ½ liter vegetable broth
  • 1 piece(s) ginger root, diced
  • Cumin, whole
  • 120 g raisins
  • 2 medium-sized bell peppers, red and green, diced
  • 2 bananas, sliced
  • 50 g cashew nuts, natural, coarsely chopped
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Toss the rice and curry in butter/oil, pour in the broth, and cook the rice. Toast the ginger and cumin in butter/oil, add the remaining ingredients except the bananas, and sauté briefly until softened. Add the rice. Finally, fold in the sliced ​​bananas and heat briefly. Season with salt and pepper to taste. Serve with a fresh green leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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