Rice recipe with almonds and hazelnuts for a springtime atmosphere

Ingredients

Ingredients

  • 2 glasses of basmati rice
  • 5 glasses of vegetable broth
  • 2 onions
  • Coconut oil
  • 150 g of peas
  • 1 handful of chopped rocket
  • 1 handful of almonds (toasted)
  • 1 handful of hazelnuts (toasted)
  • Salt & pepper
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Ingredients

  • 2 glasses of basmati rice
  • 5 glasses of vegetable broth
  • 2 onions
  • Coconut oil
  • 150 g of peas
  • 1 handful of chopped rocket
  • 1 handful of almonds (toasted)
  • 1 handful of hazelnuts (toasted)
  • Salt & pepper

Preparation

  • Preparation time : 10 min
  • Cooking time : 10 min
  • 6 persons

Recipe

  1. Peel the onions and chop them. Heat a tablespoon of coconut oil in a pan, then brown the chopped onions.

  2. Add basmati rice and peas (if frozen). Sauté for 3 minutes so that the whole is well coated with oil. Sprinkle with vegetable broth, mix, cover and bring to a boil. Lower the heat and simmer covered until completely absorbed.

  3. Taste the rice. If it is still wet, continue cooking; if it is too firm, add a little water or broth and cook again. Season with salt, pepper and sprinkle with arugula, almonds and roasted hazelnuts.




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