Rustic artichoke and leek
first courses from Italy
Rice with coconut milk curry and brussels sprouts
Rice with coconut milk curry and brussels sprouts
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The coconut cream curry is simple and fits great with vegetables and rice. Today in winning pair with Brussels sprouts.
preparation
step 1
Wash the rice and place in a pot with cold water in proportions of 1 to 3. As always, cover with a glass lid cook on a high flame and bubbles just lowered to a minimum.
step 2
Cook the rice alone for about 30-40 minutes (depends on rice), without ever opening the lid or turn it, trust me, it will cook perfectly and will not lose its properties.
step 3
Meanwhile in a pan pour a drizzle of extra virgin olive oil and let cook the leek, cut into slices.
step 4
Open the can of coconut milk and add to the leeks. Let the liquid evaporate a little, still turning, so that the milk is swollen, and also add the curry.
step 5
Turn occasionally until thickened all types creamy sauce, then turn off the heat.
step 6
Meanwhile cleaned and halved Brussels sprouts and put a pan with a little boiling water to cook for 5 minutes.
step 7
Drain the sprouts and add to the coconut milk and leeks, season with salt and cook over low heat. The result will be like this:
step 8
When the rice is cooked, pour the coconut milk curry creamy sauce and Brussels sprouts.
step 9
Enjoy this dish accompanied with a glass of red wine, that's it!