Pilaf with Vegetables, Almonds and Chilies
Pilaf with vegetables, almonds, and chilies is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g basmati rice
- 2 carrots
- 1 Zucchini
- 2 shallots
- 2 Garlic cloves
- 3 tbsp butter
- 75 g almond sticks
- Salt
- ground pepper
- 800 ml vegetable broth
- 2 tbsp currants
- 150 g Frozen Peas
- 1 cinnamon stick
- 2 cloves
- 3 dried chili peppers
- 0.25 tsp ground cardamom
Instructions
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1.
Wash the rice thoroughly in a sieve under running water. Peel and slice the carrots. Clean, wash, halve lengthwise and slice the zucchini. Peel and finely dice the shallots and garlic.
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2.
Heat 2 tbsp butter in a pan and fry the almonds while stirring for 1-2 minutes. Add the carrots and zucchini and sauté briefly, then remove from heat and season with salt and pepper.
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3.
In a stockpot heat the remaining butter, sauté onions and garlic until translucent, add cinnamon, cloves, chilies and cardamom and cook briefly. Stir in the rice and fry for about 4 minutes while stirring, then pour in the broth and add almonds, carrots and zucchini. Mix in currants and frozen peas, season with salt and pepper, bring to a boil, cover and simmer gently over low heat for about 20 minutes without stirring.
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4.
For serving, fluff the pilaf gently and plate it.
