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Curry Pilaw

4 servings

Ingredients

• 1 Stk Onion (large)
• 80 g butter
• 250 g Rice
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 1 TL Curry powder
• 0.5 L broth (hot)
• 400 g Pork (coarsely ground)
• Garlic (nach Bedarf)
• 60 ml Oil
• White wine (nach Bedarf)
• 200 g Sugar snap peas (preserved, small)
• Parmesan (grated) (nach Bedarf)
• Parsley (nach Bedarf)
• Curry sauce (nach Bedarf)
• Iceberg lettuce (nach Bedarf)

Instructions

1. Finely chop one large onion and sauté until golden yellow in 80 g butter.
2. Dry 250 g rice with paper towels, add it, and toast while stirring until translucent.
3. Briefly stir in salt, pepper, and 1 teaspoon curry powder, then pour in about 0.5 L hot broth.
4. Bring to a boil, cover, and cook over low heat until grains are tender.
5. Coarsely grind 400 g pork, season with salt, pepper, and garlic, and brown in 60 ml hot oil.
6. Stir in a little white wine and 200 g small peas (from a can, drained) and combine with the braised rice.
7. While still hot, press the mixture into a mold and turn out onto a plate.
8. Sprinkle with grated Parmesan and chopped parsley.
9. Serve with cooked, cooled curry sauce and sharply marinated lettuce salad.

Based on a cookbook by Hans Hofer (1964), adapted with AI.