Tinted Rice Bowl with Nuts

Tinted Rice Bowl with Nuts
15 min.
45 min.
Ready in


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
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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.