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Tinted Rice Bowl with Nuts

Tinted Rice Bowl with Nuts
15 min.
Preparation
45 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
1 ⅔ cups frozen peas
2 small onions
0.333 cup raisin
2 tablespoons Oil
1 teaspoon Cardamom powder
1 teaspoon Cumin powder
1 teaspoon Curry powder
3 Cloves
1 Cinnamon stick
1.333 cups Basmati rice
2 cups vegetable stock
½ cup sliced almonds
1.333 cups seedless Grape
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Preparation steps

1
Thaw the peas.
2
Peel, halve and finely dice the onions. Heat the oil in a pan and briefly sauté the diced onion with the spices.
3
Add the rice and sweat, stirring, until translucent. Then add the stock, stir in the raisins, cover and cook very gently over a low heat for 20-30 minutes.
4
Remove the cloves. Toast the flaked almonds in a dry, nonstick frying pan until golden brown.
5
Wash and halve the grapes. Stir the grapes and peas into the rice and reheat briefly.
6
Serve the pea pilaw scattered with flaked almonds.