Fragrant herb & almond pilaf
November is traditionally the month for almonds but make this with blanched almonds for an all year round winner
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Vegetarian
- Melt 50g 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 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. Fry the almonds in a little more butter until golden. Stir the herbs into the pilaf and scatter the almonds and crisp onions over.
Per serving
506 kcalories, protein 9,7g, carbohydrate 73,9g, fat 21,1 g, saturated fat 8,1g, fibre 3,6g, salt 0,4 g
Recipe from olive magazine, November 2007.
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Ingredients
- 50g butter , plus a little extra
- 2 large onions , halved and sliced
- 2 garlic cloves , sliced
- 1 cinnamon stick
- 4 cloves
- 5 cardamom pods , bruised
- 300g basmati rice
- vegetable stock , cube or concentrate, made upto 550ml
- oil , for deep frying
- 4 tbsp blanched almonds
- parsley , chive and coriander chopped to make 1tbsp of each
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Vegetarian
Ingredients
- 50g butter , plus a little extra
- 2 large onions , halved and sliced
- 2 garlic cloves , sliced
- 1 cinnamon stick
- 4 cloves
- 5 cardamom pods , bruised
- 300g basmati rice
- vegetable stock , cube or concentrate, made upto 550ml
- oil , for deep frying
- 4 tbsp blanched almonds
- parsley , chive and coriander chopped to make 1tbsp of each
Per serving
506 kcalories, protein 9,7g, carbohydrate 73,9g, fat 21,1 g, saturated fat 8,1g, fibre 3,6g, salt 0,4 g
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23 November 2007
Marijke rated and commented on this recipe
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12 April 2012
CocoVanilla rated and commented on this recipe
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