Rice Pot
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4 Neck chops (approx. 150 g each)
- 1 Onion
- 1 can(s) (425 ml) Apricots
- 40 g Butter or margarine
- 250 g Long grain rice
- 1 TABLESPOON Curry
- 1/4 l clear broth (instant)
- 1 (250 g) Stalk leek (leek)
- 60 g Cashew nuts
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 1
Cut the meat into cubes. Peel and chop the onion. Drain the apricots on a sieve. Collect the juice. Heat the fat in a pot. Add the meat and fry all around, turning the meat. Add onion and fry until golden brown.
- 2
Add rice and curry and fry until the rice becomes glassy. Add apricot juice and broth to 1/2 litre of liquid and pour on. Cook everything in a closed pot at medium heat for about 15 minutes. In the meantime clean, wash and cut the leek into thin slices. Quarter the apricot halves. Add leek, apricots and Ca- shew nuts to the rice and cook for another 5 minutes. Season to taste with salt and pepper and serve
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