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Tinted rice bowl with nuts

Name: Tinted rice bowl with nuts
Total time: 45 min
Yield: 4
Cuisine: Arabic
Ingredients: 1.667 cups frozen peas; 2 small onions; 0.333 cups 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; 0.5 cups sliced almonds; 1.333 cups seedless Grape

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

Vegetable

Ingredients

For servings

1 ⅔ cups	frozen peas
2	small onions
⅓ cups	raisin
2 tablespoons	Oil
1 teaspoon	Cardamom powder
1 teaspoon	Cumin powder
1 teaspoon	Curry powder
3	Cloves
1	Cinnamon stick
1 ⅓ cups	Basmati rice
2 cups	vegetable stock
½ cups	sliced almonds
1 ⅓ cups	seedless Grape

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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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