Oriental Mett-Rice Pan

Name: Oriental Mett-Rice Pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Basmati Rice; 7-10 Tbsp Salt; 1 (approx. 250 g) baby onion; 300 g Courgette; 250 g Carrots; 1–2 Garlic cloves; 4 Apricots; 2 TABLESPOONS Oil; 400 g Pork sausage (alternatively mixed minced meat); 7-10 Tbsp Pepper; 1/2 TEASPOON ground cumin; 1 1/2 TSP. Curry; 250 ml Vegetable broth; 150 g Whole milk yoghurt; 7-10 Tbsp Mint

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Basmati Rice
7-10 Tbsp Salt
1 (approx. 250 g) baby onion
300 g Courgette
250 g Carrots
1–2 Garlic cloves
4 Apricots
2 TABLESPOONS Oil
400 g Pork sausage (alternatively mixed minced meat)
7-10 Tbsp Pepper
1/2 TEASPOON ground cumin
1 1/2 TSP. Curry
250 ml Vegetable broth
150 g Whole milk yoghurt
7-10 Tbsp Mint

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile peel and roughly dice the onion. Wash and clean the zucchini and cut into pieces. Peel, wash and slice the carrots.
2
Peel and finely chop the garlic. Wash the apricots, drain, cut in half and remove the stone. Cut the flesh into slices. Heat the oil in a large pan, crumble the ground pork coarsely into it and fry vigorously while turning, remove.
3
Pour rice into a sieve, quench briefly and drain. Add carrots, onions and garlic to the pan and fry for about 4 minutes, turning. Add zucchini and apricots and fry for another 2-3 minutes.
4
Season with salt, pepper, cumin and curry, deglaze with stock, add ground pork and rice and heat briefly. Arrange on plates, each garnished with a blob of yoghurt and mint.