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Name: Quick Basmati and Nut Pilaf
Prep time: 30 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 225 grams basmati rice soaked overnight; 1 tablespoon Sunflower oil; 1 Onion chopped; 1 Garlic cloves crushed; 1 large carrots coarsely grated; 1 teaspoon cumin seeds; 2 teaspoon Ground Coriander; 2 teaspoon black mustard seeds; 4 pods Green cardamom; 2 cups vegetable stock; 1 Bay leaf; 3/4 cup unsalted nuts; Salt to taste; Pepper to taste; parslet or cilantro chopped

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INGREDIENTS

225 grams basmati rice ; soaked overnight
1 tablespoon Sunflower oil
1 Onion ; chopped
1 Garlic cloves ; crushed
1 large carrots ; coarsely grated
1 teaspoon cumin seeds
2 teaspoon Ground Coriander
2 teaspoon black mustard seeds
4 pods Green cardamom
2 cups vegetable stock
1 Bay leaf
3/4 cup unsalted nuts
Salt ; to taste
Pepper ; to taste
GARNISH
parslet or cilantro ; chopped

INSTRUCTIONS

Preparation: Soak rice overnight, rinse 3x until water runs clear.

1. Heat the oil in a large shallow pan and fry the onion, garlic, and carrot for 2-3 minutes. Stir in the rice and spices and cook for 1-2 minutes so that the grains are coated in oil.

2. Pour in the stock, add the bay lead and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover and simmer very gently for about 10 minutes.

3. Remove from the heat without lifting the lid - this helps the rice to firm up and cook further. Leave for about 5 minutes, then check the rice. If it is cooked, there will be small steam holes in the center. Discard the bay lead and cardamom pods.

4. Stir in the nuts and check the seasoning. Spoon the mixture into a serving dish and scatter the chopped parslet or coriander over the surface. Serve at once.

NOTES

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Quick Basmati and Nut Pilaf

225 grams basmati rice soaked overnight
1 tablespoon Sunflower oil
1 Onion chopped
1 Garlic cloves crushed
1 large carrots coarsely grated
1 teaspoon cumin seeds
2 teaspoon Ground Coriander
2 teaspoon black mustard seeds
4 pods Green cardamom
2 cups vegetable stock
1 Bay leaf
3/4 cup unsalted nuts
 Salt to taste
 Pepper to taste
 GARNISH
 parslet or cilantro chopped

Preparation: Soak rice overnight, rinse 3x until water runs clear.

1.  Heat the oil in a large shallow pan and fry the onion, garlic, and carrot for 2-3 minutes. Stir in the rice and spices and cook for 1-2 minutes so that the grains are coated in oil.
2. Pour in the stock, add the bay lead and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover and simmer very gently for about 10 minutes.
3. Remove from the heat without lifting the lid - this helps the rice to firm up and cook further. Leave for about 5 minutes, then check the rice. If it is cooked, there will be small steam holes  in the center. Discard the bay lead and cardamom pods.
4. Stir in the nuts and check the seasoning. Spoon the mixture into a serving dish and scatter the chopped parslet or coriander over the surface. Serve at once.

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Nutrition

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Serving Size: 1 Serving (856g)
Recipe Makes: 4 Servings

Calories: 455
Calories from Fat: 169 (37%)

Amt Per Serving		% DV

	Total Fat 18.8g	25 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 3714.5mg		128 %
Potassium 414.6mg		11 %
Total Carbohydrate 64.8g		19 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 59.1g
Protein 9.9g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 455

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