- 300 g rice
- 500 g broccoli, in florets
- 3 T oil
- 2 T red curry paste
- 500 g mushrooms, halved
- 1 can baby corn
- 1 red pepper, in small pieces
- 1 eggplant, in pieces
Cook the rice according to the package. Steam the broccoli for five minutes in salted water. Drain, and set aside. Heat the oil in frying pan, and cook the curry paste in it until it changes color. Add the mushrooms, corn, pepper, and eggplant, and stew 15 min. Add the broccoli and cook a further 3 min. on high heat. Season with salt and pepper and serve with the rice.
- 4 red peppers
- 1 onion, chopped
- 3 T olive oil
- 1 clove garlic, finely chopped
- 300 g ground beef
- 300 g minute rice
- 200 g canned corn
- 1 T paprika
Preheat the oven to 190C. Cut the peppers in half lengthwise, and remove the seeds and inner pith. Lay the halves with open side in a glass baking tray lined with baking paper.
Heat 2 T oil in a frying pan and fry the onions 3 minutes. Add the garlic and fry a further minute. Add the ground beef and cook 3 min. Add the minute rice and the corn and season to taste with paprika, pepper, and salt. Fill the peppers with the mixture, and drizzle with the rest of the oil. Bake ca. 20 until soft.
Credits: Aller Hande, my translation.
2013-05-15: Made with 1 red, 1 yellow, and 1.5 green peppers, and two small onions. We don’t have any minute rice, but I’d made regular rice the day before, and so just used that. Baked at 180C.