Summary

Ingredients

• 1 onion (s)
• 2 cup rice
• 2 cup vegetable broth
• 1 cup wine, white
• salt and pepper
• 2 banana (s)
• 1 tablespoon pine nuts
• 750 g zucchini
• 250 ml cream
• 0.5 ½ lemon (s), add the juice
• 2 egg (s), including the yolk
• curry

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Instructions

1. Cut the onion into fine cubes and sauté in hot oil. Add rice, vegetable stock and cover and cook for 30 minutes over low heat. Add the wine and let the rice soak for another 10 minutes. Season to taste with the spices. Cut the peeled bananas into 1 cm thick slices and fry briefly in hot butter. Then fold into the rice and the pine nuts too.
2. Wash and slice the zucchini and fry in hot oil. Pour on the cream and simmer gently for 10 minutes. Season with spices and add the lemon juice. Finally, mix the sauce with the egg yolk.
3. A little tip: if you press the finished rice into a rice ring or into a cake pan, it looks great on a platter. Then of course turn the rice out onto a platter and arrange the zucchini in the middle.