Summary

Ingredients

• 4 medium egg (s)

For the rice:

• 100 g basmati rice
• 0.25 teaspoon ¼ salt
• 250 g carrot (s)
• 1 small shallot (s)
• 0.5 tablespoon ½ rapeseed oil for frying
• 0.5 tablespoon ½ honey
• 50 ml vegetable stock
• salt and pepper

For the sauce:

• 0.5 ½ bunch dill
• 1 tablespoon mustard
• 150 g sour cream
• 50 ml vegetable stock
• 200 g whipped cream
• 1 pinch (s) sugar

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Instructions

1. Cook the rice in salted water according to the instructions on the packet. The eggs are about 5 - 10 minutes hard or soft as wax
2. boil, quench and peel.
3. For the rice:
4. In the meantime, peel the carrots and cut into thin slices. Peel the shallot and cut into fine wedges.
5. Heat the oil in a pot. Briefly sauté the shallot and carrots in it, season with salt, pepper and honey and deglaze with vegetable stock. Let everything cook for 3 - 5 minutes. Drain the rice and mix with the carrot vegetables.
6. For the sauce:
7. Pluck the dill tips and roughly chop. Mix the mustard with the sour cream, stock and whipped cream. Bring the sauce to the boil and season with sugar, salt and pepper. Fold in the dill.
8. Halve the boiled eggs and serve with carrot rice and mustard dill sauce.
9. With 2 servings, each serving has 610 Kcal.