Summary

Ingredients

• 1 cup rice, basmati
• 2 cup water
• 4 spring onion (s)
• 1 eggplant (s)
• 1 jar mung bean seedlings
• 1 small can corn, colorful mix
• 1 can beans, (baked beans in tomato sauce), 400 g
• oil
• salt and pepper

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Instructions

1. Bring the water to a boil. Wash the rice, put it in the boiling water and cook until cooked.
2. In the meantime, cut the spring onions into rings and the aubergine into small, thin sticks. Place one after the other in a saucepan with a little hot oil and fry. Just before the rice is done, mix in the drained sprouts. Now drain the colorful mix and stir it into the vegetables. Finally add the finished rice and mix everything together. Pour the beans in tomato sauce over it and stir everything vigorously until all of the rice has turned a light red shade. Season to taste with salt and pepper.