Carrot and Banana Ragout with Nut Rice

Summary

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

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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.