Nut Pilaf
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Nut Pilaf calories by ingredient
Introduction
Soaking the rice is not absolutely necessary, but does improve the texture of the cooked rice.(1 serving = 1 cup, approx 130g) Soaking the rice is not absolutely necessary, but does improve the texture of the cooked rice.
(1 serving = 1 cup, approx 130g)
Number of Servings: 8
Ingredients
-
Basmati Rice, uncooked, 200g
Onions, raw, 1 meduim, chopped small
Garlic, 3 cloves chopped
Olive Oil, 1 tbsp
Cumin seed, 1 tbsp
Coriander seed, 1 tbsp
Mustard seed, black, 1 tsp
cardamon, 5 pods, crushed
1 black cardamon, whole
cinnamon bark, 1 piece
Knorr Stockpot veg disolved in in 500ml boiling water
bayleaf, 1
peas, frozen, 0.5 cup
60g raw cashew nuts
Coriander, fresh, handful, chopped
Directions
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.