John Myers
Contents
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Ingredients
- 100 g Basmati rice
- 150 g Dates fresh
- 150 g Figs fresh
- 250 g Pineapple fresh
- 250 g Fresh mushrooms
- 3 tbsp Yeast flakes
- 1 tbsp Flour
- 80 g Vegetable margarine
- 1 Peeled garlic clove
- 2 Dried chilli
- 30 ml Sunflower seed oil
- 2 tsp Mustard extra hot
- 4 pinch Salt
- 6 pinch Pepper from the grinder
Instructions
rice
- Cook the rice with 350 ml salted and peppered water.
Mushrooms
- Peel the garlic clove and grind it with the chilli and heat both together with the oil. Put the quartered mushrooms in the hot oil and sauté briefly and season with a little salt and pepper.
fruit
- Peel the pineapple and dice 250 g, core the dates and cut into small pieces like the figs. Melt 40 grams of margarine and fry the crushed fruits in it.
Prepare the casserole
- Take a baking dish and first stack the mushrooms, then the rice and finally the fruits.
Yeast pouring
- 40 gr. Margarine Melt, stir in yeast flakes, add mustard and add a little water to make a viscous paste.
Baking
- Spread the poured yeast over the prepared casserole and bake at 180 ° for about 30 minutes.
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 25gProtein: 5.5gFat: 6.4g
