Curry rice pan

Ingredients for 4 servings:

• 250 g rice
• 300 g carrot(s)
• 300 g leek
• 1 large white onion
• 2 tbsp rapeseed oil
• 500 ml vegetable stock
• curry powder
• 1 dash of cream
• 1 pack of herb melted cheese
• 3 cloves garlic
• salt and pepper
• 1 pinch of cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Vegetarian

First, peel the carrots and leeks, thinly slice them, and dice the onion. Press the garlic, if you have one, through a garlic press. If you don’t have one, simply chop it finely. Next, put the rice in a large pan or wok and fry it in oil over low to medium heat until translucent. After about 5 minutes, add the carrots, onions, leeks, and garlic and mix with the rice. Sauté briefly, then add the vegetable stock, cayenne pepper, and curry powder. Curry powder is to your liking. Some like more, some less. Mix well and simmer with the lid on until the rice is tender. Stir occasionally to prevent it from burning. If there’s still a bit of liquid left, add a little more vegetable stock. Once the rice is done, stir in a dash of cream and a packet of herb cheese spread. Season to taste with salt and pepper.