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Spicy rice pan with Brussels sprouts

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Ingredients for 4 servings:

  • 300 g basmati rice
  • 2 tbsp olive oil
  • 4 tsp curry paste, yellow, hot
  • 600 ml water
  • 1 tsp, heaped vegetable stock powder
  • 1 onion(s)
  • 500 g Brussels sprouts
  • 150 ml salt water
  • 100 g sour cream
  • Pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian

Dice the onion. Add 1 tablespoon of oil to the pan. Fry the onion and curry paste and mix well. Add the rice and fry briefly. Pour in 600 ml of water and add the vegetable stock. Cook the rice until tender. It should still have a slight bite. Trim and halve the Brussels sprouts. Fry in a pan with 1 tablespoon of oil. Season with pepper and add a little salted water. Cover and cook until al dente. Add the cooked rice to the Brussels sprouts and stir in the sour cream. Ladle into serving bowls and garnish with Sango radish and cress.

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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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