Creamy tomato Rice with Olives
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cauliflower
- 1 can tomato (s), chunky
- some oat cream
- Olives at will
- salt and pepper
- curry
- 4 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- First cut the cauliflower (cleaned) into florets. Grind these with the mixer so that they are roughly the size of rice. Cook in a microwave-safe bowl for about 6 minutes at full power (without water).
- The rice is fried in a little oil in a pan, then you add the tomatoes, tomato paste, olives and oat cream (e.g. from Alnatura). Season with salt, pepper and curry to taste.
- Of course you can also vary the recipe, e.g. with peppers or zucchini instead of olives.
- Tip: I still have a little bit of barbecue sauce (I experimented a little, but it was super delicious!), Curry mango spread from Alnatura and a few peanuts.
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