Rice with halloumi and vegetables

Ingredients for 4 servings:

• 150 g basmati rice
• 7 mushrooms
• 1 pack of halloumi approx. 250 g
• 4 carrots
• 1 head of broccoli
• 100 g sugar snap peas
• 2 garlic cloves
• 1 piece(s) ginger root
• 2 shallots
• 200 ml coconut milk
• 100 ml cream
• 100 ml vegetable stock
• salt and pepper
• Turmeric powder
• Cumin powder
• chili powder
• Mixed herbs
• Vegetable oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Cook the rice according to the package instructions. Cut the halloumi into small pieces and fry separately in a little oil in a pan until the pieces are well browned on all sides. Wash the broccoli and cut it into florets. Blanch it in salted water for about 3 minutes. Place it in a sieve and refresh it with ice-cold water. Wash and finely chop the remaining vegetables. Dice the shallots and sauté them in a pan, add the diced garlic and grated ginger. Add the remaining vegetables and fry everything well. Add the halloumi and fry briefly. Deglaze with coconut milk, cream, and vegetable stock. Continue simmering and add the broccoli last. Season to taste with herbs, pepper, salt, turmeric, cumin, and chili.