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Single Diet Food No. 7

updated

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Ingredients for 1 servings:

  • 100 g rice
  • 250 g carrot(s) (baby carrots)
  • 80 g spring onions, fresh
  • 300 ml vegetable broth, homemade, strongly seasoned
  • 2 tbsp sauce (apple-horseradish sauce from the jar)
  • 1 pinch(s) of sugar
  • Salt
  • Pepper, from the mill
  • 1 tsp rapeseed oil

Instructions

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

Rice, baby carrots, and leek pan with apple and horseradish sauce

Heat the oil in a large, non-stick pan over medium heat, add the dry rice, and toast it lightly. Pour in the broth and bring to a boil. Slice the carrots, add them to the pan with the rice, add the pinch of sugar, and stir. Reduce the heat to low and let simmer with the lid on for about 10 minutes. Slice the spring onions, mix them into the carrot rice, and cook with the lid on for another 10 minutes over low heat. Then stir in the horseradish sauce, season with spices, and serve on a plate.

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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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