Pineapple – Ginger – Rice

Summary

Ingredients

• 1 cup rice (fragrant rice)
• 2 cup vegetable broth
• 200 g pineapple
• 150 g leeks
• Ginger, the size a thumb
• Curry (Madras curry), hot
• 1 tablespoon butter

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Instructions

1. Let the rice simmer in the broth for 10 minutes.
2. Cut the ginger and leek into tiny cubes. Dice pineapples with an edge length of approx. 5 mm, not larger.
3. Melt the butter in a saucepan. Sweat the ginger and leek in it, but do not brown. Add the almost cooked rice with the remaining liquid, mix everything and let it steep for another 5 minutes.
4. Finally fold in the pineapple cubes and season well with curry. Salt probably won`t be needed.
5. This is a delicious accompaniment to fish and poultry.
6. But it can also be prepared as a meatless main course. In order to save calories, you do without the butter and add the ginger and leek together with the rice to the boiling broth and let everything steep for 15 minutes. The amount of ingredients must then of course be increased accordingly.