Vegetarian Rice Casimir with Luya
Recipe by Zoe Toinesi
“What I like most about Luya is that it has absolutely no additives. My favorite way to use the chunks is in soups and sauces because they just absorb the flavors in them perfectly.”
Ingredients:
100 g sliced almonds
350 g Luya, Curry
some frying butter or neutral oil
30 g butter
15 g curry powder (= 3.5 level tbsp.)
15 g flour (= 3,5 level tbsp.)
2,2 dl cold milk
2,2 dl cold water
salt & black pepper
little cinnamon powder
1 can of pineapple slices, including syrup
1 can peach halves, including syrup
1,5 dl half cream
2 bananas, in wheels, optional
300 g dry rice, prepared according to package instructions
Preparation:
Preheat oven to 180 degrees top/bottom heat, toast almond flakes in a frying pan without fat until golden brown.
Chop luya a little if desired, fry in the same frying pan in a little frying butter until hot, then spread on a baking sheet lined with baking paper and bake in the middle of the oven for 10 minutes.
Melt butter in the same frying pan, saute 15 g curry and 15 g flour in it, stirring occasionally, until bubbles form. Let mixture bubble for 20 seconds, then deglaze with milk and water.
Bring to a boil, stirring constantly with a whisk, then lower heat, stir in salt, pepper, cinnamon powder and more curry powder if desired.
Allow sauce to thicken over low heat for about 10 minutes, stirring occasionally. Add ¾ of the syrup from the pineapple can, and ¾ of the syrup from the peach can, plus half cream. Stir in Luya as well, simmer everything together for 10 minutes. Season to taste with more syrup or spices.
Serve with dry rice, optional bananas & dried fruits, sprinkle ready plates with flaked almonds.
