Pineapple-pepper-vegetables on rice

Name: Pineapple-pepper-vegetables on rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 TEASPOON Vegetable broth; 50 g Long grain rice; 1 red pepper; 1 small stick of leek; 2 Pineapple rings + (tin); 3-4 Tbsp Pineapple juice; 1 tsp (5 g) Oil; 1/2 TEASPOON Tomato paste; 7-10 Tbsp salt, white pepper; 2-3 TEASPOONS according to TK-herbs; 7-10 Tbsp Parmesan cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1/2 TEASPOON Vegetable broth
50 g Long grain rice
1 red pepper
1 small stick of leek
2 Pineapple rings + (tin)
3-4 Tbsp Pineapple juice
1 tsp (5 g) Oil
1/2 TEASPOON Tomato paste
7-10 Tbsp salt, white pepper
2-3 TEASPOONS according to TK-herbs
7-10 Tbsp Parmesan cheese

Directions

1
Bring 1/8 l water and stock or some salt to the boil. Simmer covered rice for about 20 minutes
2
Clean and wash the vegetables. Cut paprika into pieces, leek into rings and pineapple into pieces
3
Stir-fry the vegetables in hot oil for about 5 minutes. Stir in tomato paste and sweat briefly. Season with salt and pepper. Deglaze with 6-7 tablespoons of water and pineapple juice and bring to the boil. Mix in pineapple and heat up
4
Fold the herbs into the rice. Arrange the vegetables on top. Slice or grate the parmesan and sprinkle over it
5
It becomes fierily hot with a little Sambal Oelek or a dash of Tabasco, for example. If you can't have Parmesan cheese in one piece, you can also use real grated Parmesan cheese or replace it with e.g. Edam cheese with 30% fat in dry matter.