Fruity Curry Rice Pan with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup rice (wild rice mix)
- 1 tablespoon olive oil
- 500 g mixed veetables (onions, peas, carrots, leeks, bell peppers, etc.)
- 300 ml vegetable stock
- 100 g liht cream cheese
- 50 g cream cheese with paprika
- 3 tablespoon jam (apricot)
- pepper
- a lot curry powder
- a lot paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet and let it steep (I always use a large pot of coffee instead of a cup).
- Meanwhile, clean and chop the vegetables. Then fry in a hot pan with 1 tablespoon of olive oil, then deglaze with the vegetable stock. Turn the stove over to a low flame until the vegetable stock has stopped boiling. Then add both types of cream cheese and the apricot jam and stir in until everything has dissolved. Now season with pepper and plenty of curry powder and paprika powder.
- As soon as the rice is ready, mix it with the vegetable and cream cheese mixture. If necessary, let some liquid reduce. Serve hot.
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