Rice Pan

Ingredients

• 200 g long-grain wild rice mix
• salt, freshly ground pepper
• 240 g palm hearts
• 1 red and 1 yellow bell pepper
• 1 leek stalk
• 4 tbsp oil
• 150 g Frozen Peas
• 1 tbsp curry powder
• 1-2 tbsp lemon juice
• 240 g palm hearts

Instructions

1. 1.

   Cook the rice in salted water according to package instructions.

2. 2.

   Drain the palm hearts on a sieve. Quarter the bell peppers, clean, rinse and chop finely. Clean the leek, wash and slice into rings. Cut the palm hearts into pieces.

3. 3.

   Heat oil. Sauté the pepper and leek for 6 minutes. Add peas and stir. Sprinkle curry powder over and mix in.

4. 4.

   Stir in rice and palm hearts and heat for another 1-2 minutes. Season with lemon juice, salt and pepper.