Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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