Banana curry rice with creamed zucchini

Ingredients for 4 servings:

• 1 onion(s)
• 2 cups rice
• 2 cups vegetable broth
• 1 cup(s) white wine
• salt and pepper
• 2 bananas
• 1 tbsp pine nuts
• 750 g zucchini
• 250 ml cream
• ½ lemon(s), the juice
• 2 eggs, including the yolk
• curry

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely dice the onion and sauté in hot oil. Add the rice and vegetable stock, cover, and simmer for 30 minutes over low heat. Add the wine and let the rice simmer for a further 10 minutes. Season to taste with the spices. Cut the peeled bananas into 1 cm thick slices and fry briefly in hot butter. Then fold them into the rice, along with the pine nuts. Wash and slice the zucchini and fry in hot oil. Pour in the cream and simmer gently for 10 minutes. Season to taste with spices and add the lemon juice. Finally, thicken the sauce with the egg yolk. A little tip: if you press the cooked rice into a rice ring or cake tin, it looks great on a platter. Then turn the rice out onto a platter and arrange the zucchini in the middle.