Rice and Vegetable Stir‑Fry

Ingredients

• 350 g Basmati whole‑grain rice
• Salt
• 2 onions
• 2 carrots
• 2 red bell peppers
• 150 g Mushrooms
• 2 tbsp Rapeseed oil
• 200 g frozen peas
• 100 ml Vegetable broth
• 1 tsp curry powder
• 100 g Sour cream
• Salt
• Pepper

Instructions

1. 1.

   Cook the rice in twice as much salted water for about 25–30 minutes.

2. 2.

   Peel and finely chop the onions. Peel the carrots and cut them into sticks. Wash, deseed and dice the bell peppers. Clean the mushrooms and slice them thinly.

3. 3.

   Heat the oil in a large hot pan. Sauté the onions until translucent. Add the remaining vegetables, stir briefly, then pour in the broth and simmer with the lid half‑off for 10–15 minutes.

4. 4.

   If necessary, drain the rice and mix it into the vegetables. Stir in the curry powder and sour cream. Let it sit for a moment, then season with salt and pepper before serving.