Rice and Vegetable Pan with Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup rice
- 1 zucchini
- 200 g mushrooms
- 1 red pepper (s)
- 1 green pepper (s)
- 1 small Can corn
- salt
- pepper
- 0.5 teaspoon ½ curry powder
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Bring the rice to the boil with twice the amount of salted water in a saucepan, then cook over medium heat until the water has been completely boiled or absorbed.
- Wash the vegetables, cut the bell pepper into strips, the mushrooms and the courgette into slices. Heat the oil in a pan, add the vegetables and season with salt and pepper. Fry in the pan for about 8-10 minutes, turning over and over again so that nothing burns.
- Mix the rice with the vegetables in the pan, as well as the corn. Fry everything again briefly, adding curry powder, salt and pepper to taste.
- Soy sauce can be used instead of salt.
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