Brown rice with fruit and nuts

Ingredients for 4 servings:

• 4 tbsp oil
• 1 large onion(s), chopped
• 2 garlic cloves, crushed
• 2 ½ cm ginger
• 1 tsp chili powder
• 1 tsp cumin
• 1 tbsp curry powder, mild or medium hot
• 300 g rice (brown rice)
• 850 ml vegetable stock
• 400 g tomato(s) from the can, chopped
• salt and pepper
• 175 g apricot(s) or peaches, dried, soaked and cut into strips
• 1 bell pepper(s), red
• 90 g peas
• 1 banana(s), half ripe
• 60 g nuts, mixed roasted

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

exotically delicious

Heat the oil in a large pot and fry the onions for 3 minutes. Stir in the garlic, ginger, chili powder, cumin, curry powder and rice. Stir-fry gently for 2 minutes until the rice is combined with the spiced oil. Add the boiling vegetable stock while stirring. Add the tomatoes and season with salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 40 minutes until the rice is almost cooked and most of the liquid is absorbed. Add the apricots, peppers and peas, cover and cook for a further 10 minutes. Remove from the heat and let stand, covered, for about 5 minutes. Peel and slice the bananas. Fluff the fruit rice with a fork and carefully fold in the nuts and banana slices. Arrange the dish on a large plate and serve immediately.