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- 1 CAN OF CORN
- 50 GRAM BUTTER
- 2 ONIONS, chopped
- 3 TOMATOES, cubed
- 1 BELL PEPPER, chopped
- 3/4 CUP MILK
- 1/2 TSP CAYENNE PEPPER
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- 2 CUPS RICE
- 3 1/2 CUP CHICKEN STOCK
- 250 GRAM CARROTS, grated
- 1/2 TEASPOON PEPPERCORNS
- 50 GRAM BUTTER
- 1 TSP SUGAR
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Puree the corn with the milk. Stir fry onions and bell pepper for 5
minutes in one tablespoon butter. Add the tomato and the corn puree,
stir and bring to the boil. Simmer for 20 minutes. Add the remaining
butter, the cayenne pepper and salt to taste and serve hot.
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Stir fry the
carrots and peppercorns in the butter. Add the sugar and the rice,
stir fry 3 minutes more. Add the chicken stock, bring to the boil
and simmer for 20 minutes.
See also a recipe for pilaf from
Morocco.
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