Rice with Carrot and Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g rice (parboiled)
- Salt water
- 200 g carrot (s)
- some water, possibly
- 100 g leeks
- 50 g cremefine for cookin (7% fat)
- Curry powder
- 1 teaspoon, heaped vegetable stock, instant
- pepper
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into thin strips with the potato peeler. Clean the leek and cut into thin rings. In the meantime, cook the rice in salted water.
- Put the carrots in another saucepan and simmer for 5 minutes over medium heat with the lid on. The carrots contain water, but if it burns add a dash of water. Then add the leek and cook for another 5 minutes.
- Remove the lid, add 1 tablespoon of olive oil and fry a little. Then pour in the cremefine, stir briefly and season with a little pepper, the vegetable stock and a little curry. Arrange on top of the rice.
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