Fragrant basmati & almond pilaf
A Middle Eastern vegetarian rice dish with crispy onions and crunchy nuts - a great dinner party side
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 50 mins
Vegetarian
- Melt the butter in a large, wide pan and cook half the onions and all the garlic until soft and golden. Add the spices and cook for a couple of minutes. Add the basmati and stir until coated. Pour in the stock. Turn the heat down to a simmer then cover and cook for 10-15 minutes, or until all the stock has been absorbed and the rice is tender.
- Meanwhile, heat a 2cm-layer of oil in a pan and deep-fry the remaining onions until crisp. Scatter the almonds and crisp onions over.
PER SERVING
384 kcalories, protein 6.9g, carbohydrate 57.5g, fat 15.6 g, saturated fat 5.6g, fibre 2.5g, salt 1.32 g
Recipe from olive magazine, December 2011.
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Ingredients
- 75g butter
- 3 large onions , halved and sliced
- 4 garlic cloves , sliced
- 2 cinnamon sticks
- 6 cloves
- 1 tsp turmeric
- 500g basmati rice
- 900ml vegetable stock
- oil , for deep frying
- 4 tbsp flaked almonds toasted
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 50 mins
Vegetarian
Ingredients
- 75g butter
- 3 large onions , halved and sliced
- 4 garlic cloves , sliced
- 2 cinnamon sticks
- 6 cloves
- 1 tsp turmeric
- 500g basmati rice
- 900ml vegetable stock
- oil , for deep frying
- 4 tbsp flaked almonds toasted
PER SERVING
384 kcalories, protein 6.9g, carbohydrate 57.5g, fat 15.6 g, saturated fat 5.6g, fibre 2.5g, salt 1.32 g
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04 March 2013
Miss Smith rated and commented on this recipe
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