Summary

Ingredients

• 100 g rice (wild rice mixture)
• 50 g lentils, red
• 0.5 ½ Chinese cabbage, cut into fine strips
• 300 g broccoli, divided into small florets
• 150 g mushrooms, quartered
• 1 clove (s) garlic, finely chopped
• 2 tablespoon oil (sesame oil)
• 100 ml vegetable stock
• 100 ml coconut milk
• 1 teaspoon curry paste, yellow
• salt and pepper

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Instructions

1. Cook the wild rice mixture and lentils separately. Blanch broccoli florets.
2. Heat the oil in the wok. Add garlic and curry paste and sauté in it. Then add broccoli, Chinese cabbage and mushrooms and cook for 5 minutes. Pour in the vegetable stock and coconut milk and cook for another 5 minutes, until the vegetables are cooked through. Season with salt and pepper. Now mix in the wild rice and lentils and let them steep for a moment.