Simple Basmati Rice Pilaf
with Toasted Almonds
Ingredients
1 unit(s)
Echalion Shallot
1 pot(s)
Poudre de Colombo
150 grams
Basmati Rice
15 grams
Flaked Almonds
1 unit(s)
Garlic Clove
2 unit(s)
Spring Onion
1 sachet(s)
Vegetable Stock Powder
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
a) Halve, peel and thinly slice the shallot.
b) Peel and grate the garlic (or use a garlic press).
c) Pop a dry (no oil) medium large frying pan on a medium high heat, when hot add the flaked almonds and cook stirring frequently until golden and lightly toasted, 3-4 mins. set aside and return the pan to the heat with a drizzle of oil.
a) Once the pan is hot, add the shallot and cook stirring occasionally until softened, 2-3 mins
b) Add the garlic and poudre de colombo and cook for 1 minute
c) Add the basmati rice, veg stock powder and water (see ingredients for amount) bring to a boil and reduce the heat to medium.
d) Pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
a) Meanwhile, trim and thinly slice the spring onion
b) Once the rice has steamed fluff it up stir in half the spring onion.
c) Pop into a serving bowl and top with the remaining spring onion and the toasted almonds, enjoy!
