Summary

Ingredients

• 1 kg carrot (s)
• 90 g iner, fresh
• 6 chilli pepper (s), red
• 220 g peanuts, salted
• 3 onion (s)
• 12 orange (s)
• 2 tablespoons oil
• 750 g basmati
• 90 g butter
• 150 g currants
• 6 clove (s)
• 375 ml vegetable stock
• 600 ml orange juice
• 3 tablespoon orange (n) zest
• 3 bunch lemon balm
• some cinnamon
• a bit salt
• some pepper

Print Recipe Pin Recipe

Instructions

1. Clean the carrots, cut in half lengthways and cut diagonally into thin slices. Peel the ginger and cut into very fine cubes. Halve the chilli lengthways, remove the core and dice very finely. Peel and dice the onions. Fillet and core the oranges.
2. Cook the rice according to the instructions on the packet, drain and drain.
3. Heat the butter and oil in a pan. Sauté the carrots, ginger, chilli, onions, currants and cloves in it. Deglaze with vegetable stock and reduce until thick. Allow the orange juice and the orange zest to boil down for approx. 7 minutes.
4. Fold in the rice and season with salt, pepper and a pinch of cinnamon. Finally fold the peanuts and orange fillets into the rice.
5. Arrange the rice on a platter and serve garnished with the lemon balm leaves.