Risi Bisi with vegetables and curry

Name: Risi Bisi with vegetables and curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 200 g Sweet peas; 1 red pepper; 2 TABLESPOONS Butter or margarine; 1-2 TEASPOONS Curry; 200 g frozen peas; 100 ml dry white wine; 200 ml Vegetable broth (instant); 150 g North Sea crab meat; 7-10 Tbsp Dill flags

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
200 g Sweet peas
1 red pepper
2 TABLESPOONS Butter or margarine
1-2 TEASPOONS Curry
200 g frozen peas
100 ml dry white wine
200 ml Vegetable broth (instant)
150 g North Sea crab meat
7-10 Tbsp Dill flags

Directions

1
Put rice into 400 ml boiling salted water and let it swell at low heat for about 20 minutes. Meanwhile clean and wash the mangetouts and cut them in half lengthwise. Cook in boiling salted water for about 5 minutes, drain and drain. Clean, wash and cut the peppers into small cubes. Drain rice if necessary and let it drain. Melt the fat in a pan.
2
Brown the paprika and rice. Sprinkle with curry. Add sugar snap peas and peas. Pour in wine and stock, heat up while stirring. Fold in crab meat. Serve garnished with dill flags