Zutaten für Basmati Rice Pilaf
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1/4 cup slivered almonds
- 1 cup basmati rice
- 1/2 cup chopped carrots
- 1/4 cup currants
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 3/4 cups chicken broth
- 1/2 cup water
- Salt to taste
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Zubereitung von Basmati Rice Pilaf
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 1 medium onion, finely chopped, and 1/4 cup slivered almonds. Sauté until the onion is soft and translucent and the almonds are lightly golden brown (about 5-7 minutes).
- Stir in 1 cup of basmati rice and cook, stirring frequently, for about 4 minutes to toast the rice and release its aroma.
- Add 1/2 cup chopped carrots, 1/4 cup currants, 1 teaspoon grated orange peel, 1/2 teaspoon ground cinnamon, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (or to taste). Stir well to combine.
- Carefully pour in 1 3/4 cups of chicken broth and 1/2 cup of water. Stir gently with a wooden spoon to distribute the liquid evenly.
- Bring the mixture to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Season with salt to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
65g
Fat
32g
Carbs
19g
