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🍽️ Vegetable Rice with Almonds and Raisins

384 kcal · 30 min · 4 servings

Ingredients

• 150 g long-grain rice
• salt
• 1 small white cabbage
• 2 carrots
• 2 stalks leek
• 4 tbsp oil
• 1 tbsp almond slivers
• 1 garlic clove
• 250 ml vegetable broth (instant)
• 2 tsp curry
• 2 tbsp raisins
• pepper (from the mill)
• 100 g pickled pumpkin (jar)

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Cook the rice for about 15 minutes.
3. 3. Drain the rice and let it drip dry.
4. 4. Remove the outer leaves from the cabbage.
5. 5. Cut the cabbage lengthwise into quarters.
6. 6. Cut out the hard core from the cabbage.
7. 7. Cut the cabbage crosswise into thin strips.
8. 8. Peel the carrots.
9. 9. Cut the carrots into small batons.
10. 10. Clean the leek and wash it thoroughly.
11. 11. Cut the leek into rings.
12. 12. Heat oil in a large pan.
13. 13. Toast the almonds in the hot oil.
14. 14. Remove the almonds from the pan.
15. 15. Set the almonds aside.
16. 16. Add the cut cabbage to the pan.
17. 17. Fry the cabbage for 10 to 12 minutes over medium heat.
18. 18. Turn the cabbage occasionally so it cooks evenly.
19. 19. Peel the garlic.
20. 20. Press the garlic directly into the pan with the cabbage.
21. 21. Add the carrot pieces to the pan.
22. 22. Pour the broth over the vegetables.
23. 23. Stir in the curry powder.
24. 24. Add the raisins to the pan.
25. 25. Let the vegetables cook for 20 minutes.
26. 26. Cut the pumpkin into smaller pieces if necessary.
27. 27. Mix the pumpkin with the drained rice.
28. 28. Remove the vegetable-almond mixture from the heat.
29. 29. Combine the vegetables with the rice-pumpkin mixture.
30. 30. Season the dish with salt and pepper.
31. 31. Taste and adjust the seasoning.
32. 32. Heat the entire mixture briefly until warm.
33. 33. Sprinkle the finished dish with the toasted almonds.
34. 34. Serve the rice dish immediately.

Nutrition per serving

• kcal: 384
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 54 g