Basmati rice with Curried vegetables
Instructions
Wash the vegetables and dry them with kitchen paper.
Check the zucchini and cut into small cubes.
Scrape and check the carrots and cut them into chunks.
Remove leaves and strands of celery and reduce it into pieces.
Peel the celeriac and reduce it to fillets.
Wash and drain the cabbage leaves and cut into thin strips.
Peel the onion, wash, dry and finely chop the pulp finely.
Heat the oven to 170°
Melt the butter in a saucepan, add the vegetables, sprinkle with curry powder, a pinch of salt and cook 15 minutes fresh focus.
In a pan heat the oil and fry the onion.
Add the rice, after thoroughly washed under water and stir well for 5 minutes.
Cover with 700 ml of boiling broth or water.
Bake and Cook 20 minutes without stirring.
Eventually the fluid must be completely absorbed.
Transfer the rice to a serving dish.
For good digestion you can sprinkle with yeast.
Ingredients and dosing for 4 persons
- 320 g basmati rice
- 2 Zucchini
- 2 carrots
- a stick of celery
- 200 g of celeriac
- 50 g of leaves of cabbage
- an onion
- 20 g butter
- 20 ml olive oil
- a spoonful of curry
- a tablespoon of Brewer's yeast
- salt