Aromatic Rice with Zucchini and Almonds
ready in 45 min.
- 4 Tbsps olive oil
- ½ cup onions (diced)
- 1 stalk Celery (sliced)
- 1 ½ cups uncooked Basmati rice
- 3 cups water
- ¼ tsp Turmeric powder
- 3 whole cloves
- 3 Cardamom
- 1 Cinnamon stick
- 1 tsp salt
- 1 medium zucchini (halved and sliced)
- 1 large, red Bell pepper (seeded and chopped)
- ½ cup slivered almonds
- ½ cup Golden raisins
1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Tweezers, 2 Forks
Heat 2 tablespoon oil in a large heavy saucepan over medium heat.
Cook the onions until soft and translucent, about 4 minutes. Stir in the rice and celery and cook for 1 minute, stirring. Do not brown the rice.
Add the water, turmeric, cloves, cardamom pods, cinnamon stick and salt; stir. Bring to a boil. Add the zucchini and peppers. Stir. Cover and simmer on low heat for 15 minutes. Allow rice to sit covered for 5 minutes.
Meanwhile, heat remaining oil in a large heavy skillet over medium heat. Add almonds and sauté. Using a slotted spoon remove almonds and set aside. Add the raisins to the same skillet and cook until raisins are plump. Drain.
Sprinkle almonds and raisins on the pilaf and serve.