Vegetable rice pan

Ingredients for 2 servings:

• 150 g long grain rice
• 1 carrot(s)
• 1 leek(s)
• 1 stalk(s) Celery
• 2 garlic cloves
• 2 tbsp peanut oil
• 80 g corn from the jar
• 3 tbsp soy sauce
• 1 red chili pepper(s)
• 1 tbsp peanut butter
• 1 tbsp Gomasio
• e.g. sea salt
• 50 g cashew nuts
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Cook the rice according to the package instructions. Simmer the cashews in water for 15 minutes, then drain and set aside for further processing. Thinly slice the leeks, carrots, and celery. Peel the garlic and fry it whole. Halve the chili pepper, remove the seeds, and finely slice. Wash and finely chop the parsley. Add the peanut oil to a pan. Sauté the leeks, carrots, garlic, chili pepper, and celery for 8 minutes. Then add the corn and rice and stir well. Now add the soy sauce, peanut butter, gomasio, cashews, parsley, and salt, mix, and fry everything for another 10 minutes. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1345