Riso basmati curry e verdure – Basmati curry and vegetables


Basmati VerdureRiso basmati con curry e verdure

 

 


basmatiVerdure1basmatiVerdure2
Ingredienti per 2 persone
2 zucchine
2 carote
1 pugno di piselli
1 peperone
1 cipolla
1 spicchio d’aglio schiacciato
olio e.v.o.
180 gr di riso basmati
1 lt di brodo vegetale
curry q.b.
curcuma q.b.
sale e pepe

Preparazione
Lavare e tagliare le verdure a fettine o a tocchetti. Affettare finemente la cipolla, schiacciare l’aglio e mettere tutto a rosolare nel wok con un po’ di olio extra vergine (1-2).
A metà cottura, aggiungere il riso basmati (3), tostare e continuare a cuocere bagnando a poco a poco con il brodo (4).
Alla fine, spolverare con curry e curcuma a piacere, girare bene, spegnere il fuoco e lasciare riposare qualche minuto (5-6).


Basmati curry and vegetables

Ingredients for 2 people:
2 zucchini
2 carrots
1 handful of peas
1 pepper
1 onion
1 clove garlic, crushed
Extra virgin olive oil
180 g basmati rice
1 liter of vegetable stock
curry
turmeric
salt and pepper

Preparation:
Wash and cut the vegetables into slices or chunks. Finely chop the onion, crush the garlic and put it all to fry in a wok with a little of extra virgin olive oil (1-2).
Halfway through cooking, add the basmati rice (3), toast and continue to cook wetting gradually with the broth (4).
At the end, sprinkle curry and turmeric , stir well, turn off the heat and let stand a few minutes (5-6).

This entry was posted in Cucina Etnica - Ethnic Cuisine, Primi - Firsts and tagged , , . Bookmark the permalink.

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