Banana and Peanut Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cups basmati rice
- Salt water for the rice
- 3 banana (s)
- 1 bell pepper
- 0.5 can ½ peanuts
- 3 spring onion (s)
- 1 onion (s)
- Oil, e.g., Chilli Oil
- Curry powder, medium hot
- cinnamon
- salt
Print Recipe
Pin Recipe Instructions
- Cook the rice in lightly salted water according to the instructions. Meanwhile, cut the spring onions and onions into small pieces. In a large saucepan, sauté the spring onions and onions with a little chili oil over medium heat. Cut the peppers into small pieces, add and sauté briefly.
- Finely mash the peanuts with a mortar to form a coarse flour. If no mortar is available, you can use the peanuts z B. also fill in a freezer bag and carefully crush them with a hammer. Chop the bananas.
- Add the peanut flour and bananas to the pot. Add the cooked rice and mix everything well. Season with plenty of curry, cinnamon and a little chili oil. Depending on whether salted or unsalted peanuts were used (both are possible), add a little salt.
- Let the banana rice steep for another 5 - 10 minutes over low heat. Stir it so that it doesn`t burn.
- Caution: the longer you let the rice steep, the sweeter it becomes and the stronger the banana flavor comes out. I wouldn`t let it go too long, i. H. max. 10 minutes.
- We eat the banana rice as a delicious main course.
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