Creamy Ricesotto

Veggies, rice and one of the creamiest sauces ever. Regarding veggies, you can use everything that you like, which is why it´s perfect to use some older baked veggies. And it´s ready in no time!

Servings: 1
Time: 20 minutes

You need for the
...ricesotto:
1 can corn
½ zucchini
50g rice, not cooked yet (had a mix of wild and basmati rice)
5 spring onions
25g cashew butter
75g coconut milk
Salt and pepper
2 tbsp lime juice
1 tbsp olive oil

How to make:
1. At first, sinse rice and then cook it with 150ml of water. That takes about 15 minutes.
2. Secondly, chop your zucchini and spring onions. For the corn, simply take a sieve and rinse it with some water. Then let it drain.
3. Next, heat up a pan with olive oil. Fry on your zucchini and 3 of your spring onions. If you want to make it quicker and if you like rather soft veggies, put some water to the zucchini.
4. While the zucchini is frying, make the sauce. Blend 2 of your spring onions with cashew butter, coconut milk, salt, pepper and lime juice.
5. Now, add to your pan the corn and a bit later the rice. Finally, pour in your creamy sauce too. Lower the heat and let it briefly cook.
6. Serve in your bowl and sprinkle over the rest of your spring onions.
7. Enjoy!

Facts about corn:
1. Popcorn! With some sweetcorn we can make popcorn. Who doesn´t love corn? Team salty or Team sweet?
2. 100g corn contains about 4g of fibres which are good for the digestion and a healthy intestinal flora.
3. Corn has lots of good nutrients which are in general goof for our bodies: potassium, magnesium and vitamin B.