Almond & cinnamon rice

Recipe uploaded by

Raymond Blanc

1 rating

Recipe by Raymond Blanc

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1. Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
2. When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

Per serving

168 kcalories, protein 4g, carbohydrate 27g, fat 6 g, saturated fat 1g, fibre 1g, salt 0 g

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• escorchio

  28 August 2008

  escorchio rated and commented on this recipe

  

  fab. had this at a friends, and now going to feed it to the in-laws. do have it with the monkfish.

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Ingredients

• 1 tbsp olive oil
• small onion , chopped
• 100g basmati & wild rice , washed and drained
• 2 sprigs lemon thyme
• ½ bay leaf
• 2 tbsp flaked almonds , toasted under the grill until golden brown
• 4 pinches ground cinnamon
• 2 tbsp currants
• 2 tbsp lemon juice

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Ingredients

• 1 tbsp olive oil
• small onion , chopped
• 100g basmati & wild rice , washed and drained
• 2 sprigs lemon thyme
• ½ bay leaf
• 2 tbsp flaked almonds , toasted under the grill until golden brown
• 4 pinches ground cinnamon
• 2 tbsp currants
• 2 tbsp lemon juice

Per serving

168 kcalories, protein 4g, carbohydrate 27g, fat 6 g, saturated fat 1g, fibre 1g, salt 0 g

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