Chicory pan with orange filets

Name: Chicory pan with orange filets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 30 g flaked almonds; 5 Oranges; 4 pistons Chicory; 2 Spring onions; 3 TABLESPOONS Oil; 300 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
30 g flaked almonds
5 Oranges
4 pistons Chicory
2 Spring onions
3 TABLESPOONS Oil
300 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder

Directions

1
Prepare rice in boiling salted water according to package instructions. Roast almonds in a pan without fat, remove. Peel oranges so that the white skin is completely removed.
2
Remove the fillets with a knife between the skins, catch the juice and put aside. Clean, wash and cut the chicory into pieces. Clean, wash and cut spring onions into thick rings.
3
Heat the oil in a pan, add the chicory and spring onions and fry for about 2 minutes while turning, remove. Add orange fillets and fry over medium heat for about 2 minutes, remove.
4
Add orange juice and cream to the pan and simmer for about 5 minutes. Season to taste with salt, pepper and curry. Drain the rice. Add chicory, orange fillets and spring onions to the curry sauce and bring to the boil briefly.
5
Serve curry with rice. Sprinkle with almonds.