Nut Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Basmati Rice, uncooked, 200gOnions, raw, 1 meduim, chopped smallGarlic, 3 cloves choppedOlive Oil, 1 tbsp Cumin seed, 1 tbsp Coriander seed, 1 tbsp Mustard seed, black, 1 tsp cardamon, 5 pods, crushed1 black cardamon, wholecinnamon bark, 1 pieceKnorr Stockpot veg disolved in in 500ml boiling waterbayleaf, 1 peas, frozen, 0.5 cup 60g raw cashew nutsCoriander, fresh, handful, chopped
Put the rice to soak for approx 20 mins, then rinse with fresh water about 5 times to remove the starch. (This makes the rice will be lighter and fluffier).
In a fry pan, gently fry the onion and garlic in the oil for a few mins, add the spices and fry for a further min or so, then add the rice and fry for another 30 - 60 secs, to coat the grains of rice.
Pour in the hot stock, add the peas, bayleaf and season. Bring to boil, after a min or two, cover pan with the lid, wrapped in a damp tea towel, to ensure a close fit. Turn heat down to lowest setting and leave UNTOUCHED for 15 mins. DO NOT LIFT LID!!
After the 15 mins, remove from heat and remove lid, cover pan with a tea towel, without disturbing the rice still!
After 5 - 10 mins, tip the nuts in and very gently combine them into the rice whilst fluffying it up with the fork.
Scatter with the chopped coriander and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKYCHOOK.
In a fry pan, gently fry the onion and garlic in the oil for a few mins, add the spices and fry for a further min or so, then add the rice and fry for another 30 - 60 secs, to coat the grains of rice.
Pour in the hot stock, add the peas, bayleaf and season. Bring to boil, after a min or two, cover pan with the lid, wrapped in a damp tea towel, to ensure a close fit. Turn heat down to lowest setting and leave UNTOUCHED for 15 mins. DO NOT LIFT LID!!
After the 15 mins, remove from heat and remove lid, cover pan with a tea towel, without disturbing the rice still!
After 5 - 10 mins, tip the nuts in and very gently combine them into the rice whilst fluffying it up with the fork.
Scatter with the chopped coriander and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 156.6
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 13.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.7 g
- Protein: 4.1 g
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