Broccoli-Carrot Rice

Ingredients

• 400 g long-grain rice
• Salt
• 250 g carrots
• 4 Spring Onions
• 400 g broccoli florets
• 1 large onion
• 2 tbsp Rapeseed oil
• 250 ml sweet beer
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp Almond Butter
• 4 tsp sliced almonds

Instructions

1. 1.

   Scatter the rice into about 700 ml of boiling water and simmer gently for 15 minutes.

2. 2.

   While the rice cooks, peel and slice the carrots. Wash and trim the spring onions, then cut them into rings. Rinse the broccoli and let it drain. Peel and finely dice the onion. Sauté the onion in hot oil in a pot until translucent. Add the carrots and broccoli and steam for about 5 minutes, stirring occasionally. Mix in the spring onions and pour in about 200 ml of beer. Cook another 5–8 minutes, then season with salt, pepper, and nutmeg.

3. 3.

   Stir the remaining beer into the almond butter and fold it into the rice. Simmer for an additional 5 minutes until the rice has absorbed all liquid.

4. 4.

   Toast the almonds in a pan until lightly browned. Taste the rice and fold in the vegetables. Sprinkle with sliced almonds before serving.