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Exuna's colorful vegetable rice

updated

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Ingredients for 2 servings:

  • 1 cup Basmati, small
  • 2 spring onions
  • ½ large carrot(s)
  • ½ bell pepper(s), yellow
  • 0.3 chicory
  • 0.7 small can/n beans (chili), or one medium can
  • 0.3 jar sauce (hunter)
  • 1 tsp, heaped curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian, quick, tastes great

Cook the rice with the curry until tender. Slice the spring onions into rings and the carrot into slices, then halve them. Sauté both in a saucepan with the lid on over medium-high heat. Stir frequently. Finely dice the bell peppers, slice the top half of the chicory, and add both. Sauté over medium heat. Drain the beans and add them. Mix in the rice, then add the hunter’s sauce, stir well, and serve.

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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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