Summary

Ingredients

• 1 onion (s)
• 2 tablespoons oil
• 125 g lon rain rice
• 300 ml vegetable stock
• 1 teaspoon curry
• salt
• Pepper White
• 500 g zucchini
• 200 g cream
• 1 teaspoon herbs, Provence
• 20 g almond (s), (flakes)
• 1 banana (s)
• 1 tablespoon butter

For decoration:

• basil

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Instructions

1. Peel and dice the onion. Heat 1 tablespoon of oil in a saucepan, fry the onion cubes until translucent. Add the rice and stir-fry, then add the vegetable stock. Add the curry and a pinch of salt and pepper each. Let the rice swell over a low heat for 30 minutes.
2. In the meantime, wash the zucchini, cut into 1/2 cm thick slices, fry in the remaining oil on both sides. Then pour the cream on, salt, pepper and add the dried herbs. Cover and simmer over low heat for 10 minutes.
3. In the meantime, roast the flaked almonds in a dry pan over medium heat, turning them until golden brown, then remove. Peel the banana, cut into slices and fry briefly in the hot butter.
4. Fold the flaked almonds and banana slices loosely into the rice. Serve with the zucchini vegetables. Garnish with basil.