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
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.
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