Summary

Ingredients

• 1 ½ cup rice
• 2 carrot (s)
• 1 zucchini
• 1 bell pepper (s)
• Cherry tomato
• 200 g cashew cream (alternative to crème fraîche)
• 200 ml vegetable stock
• some basil, dried or frozen
• some parsley, dried or frozen
• some salt and pepper
• some coconut oil for frying

Print Recipe Pin Recipe

Instructions

1. Cook the rice with a little salt and a squeeze of lemon juice.
2. Cut the vegetables into fine strips. Fry the zucchini, carrots and peppers in coconut oil. Add the cashew cream and vegetable stock to the vegetables and add the tomatoes. Season with salt, pepper, basil and parsley and simmer on low heat until the rice is ready.
3. Adjust the amount if using fresh herbs.