Peanut Fruit Rice
This recipe is originally from Rwanda. There is no sauce, but because the rice is cooked in coconut milk it still is a creamy dish
Ingredients
4 servings
300 g
2
3-4
150 g
200 g
75 g
Rice Basmati
Apples Granny Smith
Carrots
Peanuts unsalted
Green beans
Raisins or prunes
400 ml
250 ml
1 TBL sp
1 tea sp
1
2 cloves
Coconut milk
Stock
Curry powder
Chilli
Onion yellow
Garlic
Prep
10 min
- Dice onion and mince garlic
- Cut apples into small cubes
- Halve carrots and cut into slices
- Halve the green beans and take top off
Cook
20 min
Sauté onion and carrots
medium/high heat, season with salt and pepper ~3 min
Cook rice in coconut milk and stock
Mix the coconut milk and stock so you have 1,5 times to amount of rice. Bring to boil with the rice, then reduce heat to low and put on a lid. Taste regularly and add more water, salt or pepper if necessary ~12 min
Cook green beans
Add to the other veggies ~10 min
Lower heat and add garlic, apple, chilli and curry
Stir occasionally and don't let it burn ~10 min
Add 2 TBL sp of water, peanuts and raisins
~5 min
Variations
If you want to save cutting work and use two pans you could replace the green beans with peas. In that case, add them together with the peanuts and raisins.
This recipe is adopted from 'VEGAN - The Cookbook' by Jean-Christian Jury
