Tinted rice bowl with nuts 

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Difficulty:easy
Preparation:15 min
Ready in:45 min
Vegetable
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Ingredients

For servings

1 ⅔ cupsfrozen peas
2small onions
⅓ cupsraisin
2 tablespoonsOil
1 teaspoonCardamom powder
1 teaspoonCumin powder
1 teaspoonCurry powder
3Cloves
1Cinnamon stick
1 ⅓ cupsBasmati rice
2 cupsvegetable stock
½ cupssliced almonds
1 ⅓ cupsseedless Grape

Directions

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.
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