Here is another improvisation with what I have in my fridge. The result was truly pleasant. It's also a nice idea for a starter, served in mini ceramic pans.
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160g white rice
3 tablespoons olive oil
1 onion, minced
1 tablespoon curry powder
1 (400g) tin green beans, drained
1 (250g) tin sweetcorn, drained
1 tablespoon crème fraîche
1 1/2 tablespoons flaked almonds
salt and ground black pepper
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Method Prep:5min › Cook:15min › Ready in:20min
Bring a pan of salted water to the boil, stir in the rice and cook according to the package directions. Drain and set aside.
Heat the olive oil in a large frying pan over high heat, and cook and stir the onion for 3 minutes. Add the rice, and cook and stir for 2 minutes; reduce the heat. Add the curry powder; cook and stir for 2 minutes. Stir in the green beans, sweetcorn, the crème fraîche and the almonds. Season with salt and pepper and cook, stirring occasionally, until heated through, about 4 minutes.