Exotic rice dish with mint yoghurt sauce
easy
35 mins
35 mins
Ingredients
- 350 g Wholemeal rice
- 7-10 Tbsp Salt
- 1/2 potty Mint
- 250 g Whole milk yoghurt
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Pepper
- 250 g Spring onions
- 3 Garlic cloves
- 1 jar(s) (425 ml; 250 g trimmed weight) Apricots
- 125 g Cashew nuts
- 25-30 g Butter or margarine
- 1-1 1/2 Tbsp Curry
- 400 ml Vegetable broth (instant)
- 4-5 Tbsp Soy sauce
- 40 g black olive rings
- 7-10 Tbsp Lemon
Directions
- 1
Add rice to 700 ml boiling salted water, bring to the boil briefly, cover and allow to swell over a low heat for 35-40 minutes. Wash mint, dab dry, and chop except for a little to garnish.
- 2
Mix yoghurt, mint and lemon juice. Season to taste with salt and pepper. Clean and wash spring onions and cut into fine rings. Peel garlic and press it through a garlic press. Drain the apricots and collect the juice.
- 3
Measure 1/8 litre juice. Roast cashews in a pan without fat. Take out 1/3 and put aside. Put the fat and spring onions, except for 1 tablespoon, into the hot pan and sauté briefly.
- 4
Add garlic, apricots and curry and steam for about 3 minutes while stirring. Add apricot juice, broth and soy sauce, bring to the boil and cook for 1-2 minutes. Season sauce with salt and curry and fold in rice.
- 5
Sprinkle with olive rings, remaining spring onions and cashew nuts. Garnish yoghurt sauce with lemon and mint. Serve extra with rice.
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