Ingredients for Basmati And Nut Pilaf
- 1 cup basmati rice
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, finely diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Cardamom Pods
- 1 1/2 cups vegetable or chicken stock
- 1 bay leaf
- 1/2 cup toasted mixed nuts
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
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How to Make Basmati And Nut Pilaf
- Rinse 1 cup of basmati rice in a fine-mesh sieve until the water runs clear.
- Soak the rinsed rice in a bowl of cold water for 30 minutes.
- While the rice soaks, heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 medium chopped onion, 2 minced garlic cloves, and 1 finely diced carrot. Sauté until softened, about 5-7 minutes.
- Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon turmeric powder to the pan. Stir and cook for 1-2 minutes until fragrant.
- Drain the soaked rice and add it to the pan. Stir to coat the rice grains with the oil and spices.
- Pour in 1 1/2 cups of vegetable or chicken stock and add 1 bay leaf. Season generously with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover the pan tightly, and simmer gently for 10 minutes.
- Remove the pan from the heat and let it stand, covered, for 5 minutes without lifting the lid.
- After 5 minutes, gently fluff the rice with a fork. Discard the bay leaf.
- Stir in 1/2 cup of toasted mixed nuts and check the seasoning, adjusting salt and pepper as needed.
- Garnish with 2 tablespoons of chopped fresh parsley.
- Serve hot. Leftovers can be reheated.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
4g
Carbs
16g
