Spicy rice dish with Brussels sprouts

What do you need?

• 1 onion
• 2 cloves of garlic
• 1 red chili pepper
• 400 g Brussels sprouts
• 1 red pepper
• ½ zucchini
• 2 spring onions
• 2 tbsp olive oil
• 1 tsp turmeric or curry
• 1 tsp garlic pepper
• 150 g rice (uncooked weight)
• 150 ml vegetable stock
• 30 g cashew nuts

Preparation

1. Finely chop the onion and garlic. Remove the seeds from the chili pepper and finely chop the flesh (be careful with your eyes). Clean the Brussels sprouts and halve larger ones. Finely chop the pepper and zucchini. Cut the spring onions into fine rings.
2. Heat 1 tablespoon of olive oil in a frying pan over medium heat and fry the onion together with the garlic, turmeric or curry and herbs for 2 minutes. Add the rice and most of the stock and bring to the boil. Then turn the heat down and let the dish simmer for about 15 minutes. Stir occasionally.
3. In the meantime, heat the remaining oil in a wok or frying pan. Fry the chili pepper and the Brussels sprouts briefly and deglaze with the rest of the stock. Cook over medium heat for 8-10 minutes until the Brussels sprouts are al dente. Add the pepper and zucchini halfway through the cooking time.
4. Mix the cooked vegetables with the rice and add the spring onions. Garnish the dish with the cashew nuts.

Nutritional values