Sharp Brussels Sprouts Rice Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g basmati
- 2 tablespoon olive oil
- 1 teaspoon, leveled curry powder
- 1 teaspoon, leveled turmeric
- 300 ml vegetable stock
- 400 g Brussels sprouts, cleaned or frozen
- 0.5 teaspoon ½ cayenne pepper
- 150 ml water, salted
- 100 g sour cream
- 1 onion (s)
- Herbal salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and drain the rice, dice the onion.
- Heat 1 tablespoon of oil and fry the onion until translucent. Add the curry, turmeric and rice and fry everything briefly, deglaze with the vegetable stock and cook covered over medium heat for about 20 minutes.
- In the meantime, clean and wash the Brussels sprouts (if not frozen) and cut in half lengthways if necessary. Heat 1 tablespoon of oil in a large pan. Add Brussels sprouts and cayenne pepper and stir-fry briefly. Deglaze with 150 ml salted water and cook covered for about 8-10 minutes until firm to the bite. Fold in rice and sour cream, season with herb salt and pepper.
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