Rice with Legumes

Ingredients

• 20 g Ginger
• 4 tbsp peanut oil
• 350 g parboiled rice
• 1 tbsp curry powder
• 1 can saffron strands (0.1 g)
• Salt
• 200 g Sugar snap peas
• 150 g peas (frozen)
• 1 small onion
• 2 tbsp flour
• 1 Thai basil

Instructions

1. 1.

   Peel and finely grate the ginger. Stir-fry in 2 tbsp peanut oil, pour in about 700 ml hot water, and cook the rice for approximately 15 minutes. Add the curry powder and saffron strands, season lightly with salt.

2. 2.

   Wash, trim, and if necessary remove stems from the sugar snap peas; blanch them in boiling salted water for about 5 minutes until just tender. Thaw the peas.

3. 3.

   Peel the onion and slice into thin rings.

4. 4.

   Mix the peas and cooked sugar snap peas into the rice and keep warm.

5. 5.

   Coat the onion rings in flour and crisp-fry them in the remaining oil. Slice the basil into strips, add to the rice mixture, and adjust seasoning.

6. 6.

   Serve on bowls and garnish with the fried onion rings.