FR - green fried oven rice

40 min

Oven-baked Curry

Rice baked in the oven is quick, easy and nearly as foolproof as a rice cooker. This version has a nice curry flavor, but feel free to add some extra spice to it if you like. Adding lemon when serving gives the dish a refreshing finish.

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Ingredients

4 servings

200 g
400 g
2
250 g
100 g

Rice (brown)
Chickpeas (canned)
Zucchinis
Cherry tomatoes
Almonds

400 ml
2 TBL sp
2 tea sp
1 tea sp
15 g
1
1
4 cloves

Bouillon (vegetable)
Curry Powder
Cinnamon
Chilli powder (optional)
Fresh parsley
Red onion
Lemon
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut zucchini into cubes
  3. Chop almonds
  4. Chop parsley
  5. Halve cherry tomatoes
  6. Preheat oven to 200°C

Cook

30 min

Make bouillon

soupPan

Sauté onion, zucchini, curry powder, cinnamon, garlic, and optionally chilli powder

use plenty of oil, medium/high heat ~5 min

Add rice, cherry tomatoes, chickpeas, almonds, bouillon

drain chickpeas before adding, mix ~1 min

oven

Add everything to an oven form, cover with aluminium foil and bake

~25 min at 200°C

Squeeze lemon when serving and add salt and pepper to taste

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