Spring rice with almonds and hazelnuts
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
- Peel the onions and chop them. Heat a tablespoon of coconut oil in a pan, then brown the chopped onions.
- 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.
- 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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