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Rice pan with mango and broccoli

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Ingredients for 3 servings:

  • 1 cup of rice
  • 2 cups of water
  • Salt
  • 200 g leek, frozen
  • 500 g broccoli, frozen
  • 1 m.-sized onion(s)
  • 1 small can/n mango(s), or 1 fresh mango
  • 1 cup of cream
  • 1 cup of milk
  • 1 tbsp curry powder, or more to taste
  • 3 tbsp oil
  • 1 tbsp cornstarch
  • possibly vegetable broth, granulated

Instructions

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

quick dish

Place the rice in cold, salted water or water with instant broth, cover, and simmer over low heat until tender. The rice is ready when there is no more liquid in the pot; stirring is not necessary. I use a 1:1 ratio of basmati and Thai rice. Meanwhile, heat the oil in a large pan, add the sliced ​​onion and leek, and cook until translucent. Add the thawed broccoli to the pan and fry for 5 minutes. Deglaze with the cream and milk, and season with salt and curry powder. Heat the chopped mango in the sauce and finally stir in the cooked rice.

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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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