Rice pot
- 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 EL Curry
- 1/4 l clear broth (instant)
- 1 (250 g) leek stick
- 60 g Cashew nuts
- Salt
- white pepper
30 minutes
light
- 1.
- Cut the meat into cubes. Peel and dice the onion. Drain the apricots on a colander. Collect the juice. Heat the fat in a saucepan. Add the meat and fry all over, turning. Add the onion and roast until golden. Add the rice and curry and toast, also turning, until the rice is translucent. Fill up apricot juice and broth with water to 1/2 liter of liquid and pour in. Cook everything in a closed pot over medium heat for about 15 minutes. In the meantime, clean and wash the leek and cut into thin slices. Quarter the apricot halves. Fold the leek, apricots and cashew nuts into the rice and cook for another 5 minutes. Season everything with salt and pepper and serve
- 2.
- Form: Ginori
1 person approx.:
- 770 kcal
- 3240 kJ
Leave A Comment