Carrot Rice Pan

Ingredients

• 200 g 10-minute rice
• Salt
• 500 g carrots
• 1 bunch spring onions
• 6 tbsp oil
• 2 tbsp pine nuts
• 2 tbsp curry
• 2 tbsp raisins
• ground pepper

Instructions

1. 1.

   Cook the rice in salted water, then drain it well on a sieve.

2. 2.

   Peel the carrots and slice them into rounds. Trim, wash, and cut the spring onions into rings.

3. 3.

   Heat the oil in a pan. Toast the pine nuts in the oil, then remove them. Add the carrots to the oil and simmer for 10 minutes. In the last few minutes add the spring onion rings. Sprinkle curry over the mixture and sauté briefly.

4. 4.

   Fold the cooked rice, raisins, and toasted pine nuts into the pan. Warm everything together. Season with salt and pepper to taste.