Grain Vegetable Curry
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 250 g 7-grain rice mix (Equilinia)
- 1/2 l Vegetable broth (instant)
- 1 Onion
- 3 small carrots
- 20 g Butter or margarine
- 2 TEASPOONS Curry
- 7-10 Tbsp Salt
- 100 g Whipped cream
- 4 Eggs
- 1 collar Spring onions
- 150 g frozen peas
- 1/2 bunch Chives
Directions
- 1
Let the rice mixture swell in boiling vegetable stock for about 30 minutes. Peel and finely dice onion. Clean, wash and slice the carrots. Heat the fat. Sauté onion and carrot slices.
- 2
Season with curry and salt. Add cream and bring to the boil. Let it boil at medium heat for about 5 minutes. Boil eggs for about 8 minutes. Clean, wash and slice the spring onions. Mix peas and slices of spring onion with the carrots.
- 3
Continue cooking for about 3 minutes. Rinse, peel and halve the eggs. Stir the vegetables into the rice mixture. Pour into a flat bowl. Garnish with egg halves. Wash the chives, cut them into small rolls and sprinkle them over the rice.
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