Chicory shuttle with curried rice

Name: Chicory shuttle with curried rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 35 g Long grain rice; 7-10 Tbsp salt, white pepper; 100 g Pineapple Slices; 7-10 Tbsp (suitable for diabetics; from the glass); 50 g cleaned spring onions or onions; 150 g cleaned chicory; 30 g lean cooked ham; 1 tsp (5 g) Oil; 1/2 TEASPOON Curry; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

35 g Long grain rice
7-10 Tbsp salt, white pepper
100 g Pineapple Slices
7-10 Tbsp (suitable for diabetics; from the glass)
50 g cleaned spring onions or onions
150 g cleaned chicory
30 g lean cooked ham
1 tsp (5 g) Oil
1/2 TEASPOON Curry
7-10 Tbsp Parsley

Directions

1
Put rice in 1/8 l boiling salted water. Cover and let it swell at low heat for about 20 minutes
2
Cut the pineapple slices into large pieces. Wash spring onions and cut into rings. Wash and halve the chicory. Cut ham into strips
3
Fry the chicory in hot oil all around for about 5 minutes until golden brown. Season with salt and pepper. Take out and keep warm
4
Fry boiled ham, spring onions and pineapple in the frying fat while turning. Dust with curry and fold in the rice. Season with salt, pepper and curry
5
Arrange the chicory on a plate. Spread curry rice on top. Garnish everything with parsley