Colorful Rice with Curry Orange Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g rice
- 100 g carrot (s)
- 150 g corn, canned
- 150 g peas, frozen
- 1 tablespoon oil for frying
- 150 ml vegetable stock
- 100 ml orange juice
- 1 tablespoon margarine
- 1 tablespoon flour
- 1 teaspoon curry
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet while peeling the carrots and cutting them into thin slices with a cucumber slicer. Put the oil in a pan and heat it up. Add the carrots and peas to the pan and fry on medium heat for 10 minutes so that the vegetables stay firm to the bite.
- In the meantime, for the sauce, melt the margarine in a saucepan and dust with flour. Sweat briefly and stir the vegetable stock into the roux with a whisk. Bring to the boil briefly so that a thick sauce is formed. Add the orange juice and season with the spices.
- Add the rice and corn to the vegetables and season with salt and pepper. Serve the vegetable rice with the sauce.
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