Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice and vegetables
Yoghurt sauce
How it's done
Rice and vegetables
Place the rice into a fine-mesh sieve and rinse until the water runs clear. Boil the water, add the rice, cover the pan, switch off the heat and allow the rice to absorb the water for around 10 minutes. Roast the cashews nuts without oil until golden brown, then put aside. Heat oil in a high-sided non-stick pan, add the leek, press and add the garlic, mix and stir fry for a short time. Add the chard and steam until tender. Mix in the currants (add water if necessary) and season to taste.
Yoghurt sauce
Mix the lemon zest, juice and oil together and season to taste.
Place the rice and vegetables onto plates and serve with the yoghurt sauce.
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