Light summer pan with rice and fruits

Preparation:

Wash the rice thoroughly. Heat a tsp of SanLucar oil, add the rice, together with the turmeric and curry and fry it a little bit.

Add 600 ml of vegetable stock and let it boil on mid heat, covered, for 35 minutes. Peel the onion and cut it finely. Peel the carrots and cut it in fine slices diagonally. Wash the peppers and remove the seeds, cut in small strips. Heat the rest of the oil and fry the onion until it is glassy. Add the carrrot slices and peppers, fry them briefly and let them boil with the rest of the vegetables stock and the orange juice.

Let the vegetables boil, covered on mid heat for 8 minutes. Scald the peaches briefly in boiling water, peel, take the stone out and cut the flesh in small pieces. Peel the mango and cut the flesh along the stone in small pieces. Add the fruit pieces and the rice to the carrots. Season the rice pan with spiced salt. Let the sour cream melt on the rice.

SanLucar. Passion you can taste.