Summary

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

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Instructions

1. 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.
2. 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.
3. Add the rice and corn to the vegetables and season with salt and pepper. Serve the vegetable rice with the sauce.