Rice cakes with honey sesame carrots

Ingredients for 2 servings:

• 150 g basmati rice
• 300 ml vegetable stock
• 1 tsp turmeric powder
• ½ tsp cardamom powder
• ½ tsp clove powder
• ½ tsp cinnamon powder
• 1 pinch of nutmeg
• salt and pepper
• 10 g cranberries, dried
• 2 eggs or 2 tbsp flaxseed with 4 tbsp water
• 2 tbsp sesame oil
• 1 tbsp honey
• 2 carrots
• 2 tbsp sesame seeds
• 2 mint sprigs, fresh
• 2 tbsp yogurt or a vegan alternative

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

vegetarian, with vegan options

Cook the basmati rice in the broth, let it cool, and mix it with the spices, cranberries, and eggs. Melt the sesame oil and honey in a non-stick pan and sauté the peeled carrots. Then add the sesame seeds and rice, pressing them down lightly. Close the lid and simmer gently for 30 minutes. Open the lid, turn the heat up a bit, and let it sizzle for another 5 minutes. Turn the cake out and enjoy with mint and a dollop of yogurt. For a vegan version, replace the eggs with flaxseed flour and serve with a yogurt alternative. Approx. 400 kcal per serving.