Brown rice curry with sweet peppers
Riso integrale al curry con peperoni
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For 4 people: 320 g of brown rice (already cooked)-2 2 teaspoons of curry-peppers-corn oil-Salt
Peel the peppers and cut them into cubes.
FRY in a pan with a little oil and a pinch of salt.
Stir and cook with the lid on low heat for about ten minutes.
After that, remove the lid, add the curry powder (previously dissolved in half a glass of warm water), stir and let simmer with lid again for another five minutes.
Add rice boiled and blow briefly with peppers to take well the seasoning, then serve hot.
