Spicy Brussels sprouts and rice pan

Ingredients for 2 servings:

• 150 g basmati rice
• 2 tbsp olive oil
• 1 tsp, leveled curry powder
• 1 tsp, leveled turmeric powder
• 300 ml vegetable stock
• 400 g Brussels sprouts, cleaned or frozen
• ½ tsp cayenne pepper
• 150 ml salt water
• 100 g sour cream
• 1 onion(s)
• herb salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Wash and drain the rice, dice the onion. Heat 1 tablespoon of oil and fry the onion until translucent. Add the curry, turmeric, and rice and fry everything briefly. Deglaze with the vegetable stock, cover, and cook over medium heat for about 20 minutes. Meanwhile, trim and wash the Brussels sprouts (if not frozen), and halve them lengthwise if desired. Heat 1 tablespoon of oil in a large pan. Add the Brussels sprouts and cayenne pepper and fry briefly, stirring. Deglaze with 150 ml of salted water, cover, and simmer for about 8-10 minutes until al dente. Stir in the rice and sour cream, and season with herb salt and pepper.