Tinted Rice Bowl with Nuts
• Ready in 45 min.
Thaw the peas.
Peel, halve and finely dice the onions. Heat the oil in a pan and briefly sauté the diced onion with the spices.
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.
Remove the cloves. Toast the flaked almonds in a dry, nonstick frying pan until golden brown.
Wash and halve the grapes. Stir the grapes and peas into the rice and reheat briefly.
Serve the pea pilaw scattered with flaked almonds.