Curry – Pineapple – Rice with Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g rice puddin
- 2 small onions
- 1 can pineapple, cut into pieces
- 1 can mushrooms
- 100 ml cream
- 100 g cream cheese
- 2 teaspoons vegetable broth, grained
- 2 teaspoons curry powder
- Salt and pepper, whiter
- Paprika powder
- cheese, grated
Print Recipe
Pin Recipe Instructions
- Drain the pineapple and mushrooms, catching the juice in each case.
- Fry the finely chopped onions in a little oil in a saucepan until translucent. Add the rice and roast briefly. Deglaze with the juice of the pineapple and mushrooms and then slowly add enough water so that all the liquid is a total of 2: 1 to the rice. Stir in the grained vegetable stock. Let the rice soak on a low level until it is cooked through and the liquid is absorbed.
- Add the mushrooms and pineapple and stir in. Then stir in the cream cheese and cream. Season to taste with curry and the other spices. The dish should have a creamy consistency. If you like, you can stir in some grated cheese.
- The dish is very filling and lasts a long time.
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