John Myers
Ingredients for 1 servings:
- 500 g tomatoes
- 3 bell peppers, red, yellow, green
- 200 g bell pepper(s), small sweet
- 2 cans of pineapple, 300 g each
- 1 large lemon(s)
- 200 ml sauce (curry pineapple)
- 200 ml rapeseed oil, virgin
- 350 g rice (jasmine rice)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
a vegetarian version with a fruity taste
Cook the rice in the rice cooker with three times the amount of water. Stir the cooked rice frequently as it cools. Dice the peppers and tomatoes. Grate and then squeeze the lemon zest. Mix the curry mango sauce with the rapeseed oil, the juice from both pineapple cans, the lemon, and the lemon zest. In a large bowl, mix the rice with the dressing and stir in the peppers, tomatoes, and finally the pineapple. Let stand for about 2 hours, then stir briefly again before serving.
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