Ingredients and Weight:
- 2 cups (400g) Basmati rice
- 1/2 cup (100g) Sliced almonds
- 1/4 cup (50g) Toasted noodles, crushed
- 2 tablespoons (30ml) Olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 1 cup (240ml) Vegetable broth
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large skillet, toast the almonds and crushed noodles over medium heat until golden brown. Remove from heat and set aside.
- In the same skillet, heat the olive oil. Add the onion and carrot and sauté until softened, about 5 minutes.
- Add the rice, cumin, cinnamon, salt, and pepper and stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed.
- Fluff the rice with a fork, stir in the toasted almonds and noodles, and serve.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 240
- Fat: 7g
- Protein: 6g
- Carbohydrates: 40g
Dish Characteristics:
- Aromatic and flavorful with a nutty crunch
- Tender and fluffy rice
- Vibrant colors and textures
User Comments:
- "This was a delicious and easy dish to make. The toasted almonds and noodles added a nice touch."
- "I couldn't find toasted noodles, so I used crumbled wonton wrappers instead which worked great."
- "The perfect side dish for grilled chicken or fish."
Special Precautions and Tips:
- Rinse the rice thoroughly before cooking to remove any excess starch.
- Don't overcook the rice, as it will become mushy.
- If the rice is not tender after 20-25 minutes, add a little more vegetable broth and continue cooking.
- Garnish with fresh herbs such as cilantro or parsley for extra flavor and color.
