leek 140 g
chive 100 g
60 ml olive oil
curry powder 3 teaspoon
To make the broth, cut the stems of the scallions, the garlic and the leeks, and put them to cook in a pan with water. Peel the tomatoes and add the peelings. Put a pinch of salt and cook everything for 15 minutes. Strain and reserve the broth. Reserve peeled tomatoes
Chop all vegetables (onion, garlic, leek, carrot and tomato) and put them to fry in a large skillet with a little oil. Season. Reserve vegetables
Meanwhile, saute the rice in a large saucepan and falls with a little oil. Add a liter of broth and curry. Stir in vegetables, season and cook for 18 minutes. Let stand 3-4 minutes covered with a cloth
At the last moment, separates the bouquet of flowers and blanched broccoli in a pan of boiling salted water for 2-3 minutes. Drain and place on rice. Cover with a tea towel and let rest. Serve and garnish with a sprig of parsley.