John Myers
Mustard Celebration with Carrot Rice
The perfect mustard celebration with carrot rice recipe with a picture and simple step-by-step instructions.
- 100 g Basmati rice
- Salt
- 4 Eggs
- 250 g Carrots
- 1 Shallot
- 0,5 tbsp Rapeseed oil
- 0,5 tbsp Honey liquid
- 100 ml Vegetable broth
- Pepper
- 0,5 bunch Fresh dill
- 1 tbsp Mustard
- 200 g Cream of sour cream
- 200 g Whipped cream
- 1 pinch Sugar
- Cook the rice in salted water according to the instructions on the packet. Boil the eggs hard for 5-10 minutes, quench and peel them. Peel the carrots and cut into thin slices. Peel the shallot and cut into fine wedges.
- Heat the oil in a saucepan, sauté the shallots and carrots in it. Season with salt and honey, deglaze with 50 ml vegetable stock, cook for about 3-5 minutes. Drain the rice and mix with the carrot vegetables. Season with salt and pepper .
- Pluck the dill tips and roughly chop. Mix the sour cream, cream, mustard and remaining vegetable stock (50 ml) in a saucepan and bring to the boil. Season the sauce with salt, pepper and sugar. Fold in the dill. Halve the boiled eggs, serve with the carrot rice and the mustard and dill sauce.
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