Carrot and Banana Ragout with Nut Rice

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g brown rice
  • 60 g hazelnuts
  • 40 g butter

For the ragout:

  • 500 g carrot (s)
  • 20 g butter
  • 1 orange (s), the juice it
  • 50 g raisins
  • 250 ml cream
  • 0.5 teaspoon ½ lemon pepper
  • 0.5 teaspoon ½ curry powder
  • 0.5 teaspoon ½ salt
  • 2 banana (s)
  • Lemon balm
Carrot and Banana Ragout with Nut Rice
Carrot and Banana Ragout with Nut Rice

Instructions

  1. Cook the rice in plenty of salted water, then strain (note the cooking time, brown rice takes a lot longer to cook than white rice). Roughly chop the nuts and roast them in hot fat. Mix the rice with the nuts and keep warm.
  2. For the ragout, peel the carrots and cut into thin strips. Sweat in butter for about 5 minutes. Deglaze with orange juice. Cover and cook for another 5 minutes. Add the raisins and cream, bring to the boil and season the ragout with salt, lemon pepper and curry. Peel and quarter the bananas and heat them in the ragout.
  3. Sprinkle the ragout with lemon balm and serve with the rice.

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