Oriental rice with mint yoghurt

Name: Oriental rice with mint yoghurt
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: some stem(s) Mint; 300 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g dried apricots; 1 medium onion; 2 Garlic cloves; 2 TABLESPOONS Oil; 200 g Basmati Rice; 2 TEASPOONS Vegetable broth; 150 g red lentils; 1 (approx. 600 g) Pointed or small white cabbage; 3-4 Tbsp Pistachio kernels; 1 pinch Cinnamon

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

some stem(s) Mint
300 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g dried apricots
1 medium onion
2 Garlic cloves
2 TABLESPOONS Oil
200 g Basmati Rice
2 TEASPOONS Vegetable broth
150 g red lentils
1 (approx. 600 g) Pointed or small white cabbage
3-4 Tbsp Pistachio kernels
1 pinch Cinnamon

Directions

1
Wash the mint and chop finely, except for a little bit. Stir into the yoghurt, season with salt and pepper
2
Lavez les abricots et coupez-les en morceaux. Éplucher l'oignon, le couper en fines lamelles. Peler et hacher l'ail
3
Heat 1 tablespoon of oil in a pot. Fry onion, garlic, rice and apricots for 2-3 minutes while stirring. Add approx. 800 ml water and broth. Bring to the boil, cover and allow to swell over a low heat for about 5 minutes.
4
Rinse and add the lentils, cover and leave to soak for a further 10 minutes. Clean, wash and cut the pointed cabbage into fine strips
5
Heat 1 tablespoon of oil in a large frying pan. Sauté the cabbage in it vigorously while turning. Season with salt and pepper. Add to the rice and cook for another 5 minutes. Coarsely chop the pistachios and fold in. Season rice with salt, pepper and cinnamon. Arrange everything, garnish with rest of mint
6
This dish provides about 13 g of fibre per serving. More than 1/3 of the recommended daily intake! And: The high-quality rice protein becomes even more valuable when combined with legumes. Ideal for vegetarians