This years Advent calender is filled with spices, chutneys, oils and vinegars. Today's door opened to a Oriental spice blend in a small jar. Just enough for 2 to 3 dishes.
I brought lots of veggies together and used some from the reduced price box. Some of our supermarket chaines try to reduce food waste by selling fruits and veggies after their prime on lower prices.
Or produce that does not reach the standart, such as crooked carrots or too small apples. Who cares? They still are good to eat. And saving some money is not a bad thing either.
This rice dish is a one pot dish. The prawns can be cooked in the pot, but I needed to use up some homemade ginger butter. That's why the prawns went in a pan to get some additional ginger butter flavour.
Recipe for 2:
1 rice cooker cup long grain rice, washed
1 onion, 1 shallot, 3 garlic cloves, 1 tbsp oil
50 g bacon bits, 1tbsp tomato paste
200 g tomatoes blended with 1/2 tsp dried Italian herbs
1 red bell pepper, 1 bok choy
250 ml veg stock, 1 tsp Oriental spice mix, salt and pepper
In a wide pan in oil start onions, garlic and bacon. After 4 min add tomato paste and cook for 2 min. Pour in the rice and coat it well. Sprinkle in the spice blend.
Add bell pepper pieces and the chopped stalk from the bok choy. The greens are coming last.
Add blended tomatoes and stock bring to a boil, reduce the heat to medium low and cover. Cook for 15 min, stir and check for liquid a couple of times.
In a pan melt the butter and cook the prawns. Add them with the bok choy greens on top of the rice.
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