Tinted Rice Bowl with Nuts

Name: Tinted Rice Bowl with Nuts
Total time: 45 min
Yield: 4
Ingredients: 1.667 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; 0.5 cup sliced almonds; 1.333 cups seedless Grape

Average: 0 (0 votes)

(0 votes)

Rate recipe

My cookbook

easy

Difficulty

15 min.

Preparation

• Ready in 45 min.

Ready in

Ingredients

Preparation

Ingredients

for 4 servings

1 ⅔ cups

frozen peas

small onions

0.333 cup

2 tablespoons

1 teaspoon

1 teaspoon

1 teaspoon

1.333 cups

2 cups

½ cup

sliced almonds

1.333 cups

seedless Grape

print shopping list

Preparation steps

Step 1/6

Thaw the peas.

Step 2/6

Peel, halve and finely dice the onions. Heat the oil in a pan and briefly sauté the diced onion with the spices.

Step 3/6

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.

Step 4/6

Remove the cloves. Toast the flaked almonds in a dry, nonstick frying pan until golden brown.

Step 5/6

Wash and halve the grapes. Stir the grapes and peas into the rice and reheat briefly.

Step 6/6

Serve the pea pilaw scattered with flaked almonds.

show all preparation steps