Peanut Fruit Rice
This recipe is orginally from Rwanda. There is no sauce, but because the rice is cooked in coconut milk it still is a creamy dish
Ingredients
4-5 servings
350 g
2 g
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 garam masala
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 ~3 min
Cook rice in coconut milk
Add the coconut milk, stock and rice to a pan (you need about 1,5 times as much liquid as rice).
Bring to boil, then reduce heat to low and put on a lid. Cook for ca. 12 mins
~12 min
Cook green beans
~8 min
Reduce heat and add garlic and apple
~3 min
Add chilli, curry, peanuts, raisins and 2-3 TBL sp water
stir occasionally ~8 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