John Myers
Ingredients for 4 servings:
- 3 cups water
- 1 ½ cup(s) brown rice, medium grain
- ½ tsp turmeric
- 1 cup(s) peas, frozen
- 1 stalk(s) leek, small
- 40 g butter
- 1 mango(s)
- 40 g ginger
- 1 banana(s)
- 10 grains of pepper, ground
- 6 cl soy sauce (tamari)
- 250 g crab meat
- Fat, for four ovenproof bowls
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free + egg-free
Add rice and turmeric to three cups of hot water, simmer for about 35 minutes, and then let stand for another 10 minutes. Fry 100g diced carrots and mango in 40g butter for about 8 minutes. Add half of the finely chopped ginger and the sliced leek, and sauté for another 5 minutes. Combine the prepared vegetables and rice in a bowl. Mix the ground pepper, diced banana, remaining ginger, tamari, and crab meat. Divide the mixture among four greased ovenproof bowls, cover, and bake in a cold oven at approximately 160°C (convection oven) for about 40 minutes. The baking time depends on whether the vegetables and rice are still warm/hot. My own recipe.
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