150 g blueberries
150 g walnuts
400 ml coconut cream
1/2 medium onion, diced
1 teaspoon chilli flakes
1 small garlic clove
salt and pepper
In the meanwhile, blend together half of the blueberries and walnuts with the coconut cream, the garlic and some salt and pepper.
In a frying pan cook the onion and the chilli with some oil until the onion is translucent.
Add the blue (or purple) cream and simmer for 10 minutes, or until you have the desired consistency.
A few minutes before the rice is cooked, add the remaining blueberries and walnuts (better if crushed a little bit). Then add the rice and mix well together. Try and adjust with salt and pepper.
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