Oriental Rice and Vegetable Pan with Chickpeas and Mint Dip

Ingredients

• 50 g Raisins
• 1 Orange (juice of 1 orange)
• 1 Shallot
• 3 Carrots
• 1 Zucchini
• 200 g Chickpeas (canned; drained weight)
• 1 tbsp Rapeseed Oil
• 3 tbsp Almonds (45 g)
• 2 packages reis-fit (Express Parboiled Rice)
• Salt (with fluoride)
• Pepper
• 0.5 tsp ground cumin
• 0.5 tsp ground turmeric
• 3 sprigs Mint
• 200 g yogurt (1.5% fat)
• 2 tbsp Pomegranate seeds (30 g)

Instructions

1. 1.

   Soak raisins in orange juice. Peel and chop the shallot. Clean, peel, lengthwise halve, and slice the carrots. Clean, wash, and slice the zucchini.

2. 2.

   Heat rapeseed oil in a pan, sauté the shallot and carrots over medium heat for 5 minutes. Add chickpeas and zucchini, sauté for another 5 minutes over medium heat. Chop the almonds, add half of them, and sauté for 3 minutes.

3. 3.

   Fluff the rice by gently pressing the packages, open the packages, and add the rice with raisins and orange juice to the vegetables, simmer for 2-3 minutes over medium heat. Season the rice pan with salt, pepper, cumin, and turmeric.

4. 4.

   Wash, dry, and chop the mint, and mix it with the yogurt. Arrange the rice pan on plates, sprinkle with the remaining almonds and pomegranate seeds, and serve with the dip.