A savoury, very gently spiced vegan rice dish with a nutty crunch from the toasted pistachios.
What to use – serves 2 as a side
- 100g rice
- 300g veg stock
- 60g toasted pistachios
- 1 tablespoon of olive oil
- A handful of finely chopped shallots or onion
- A handful of chopped parsley
- 1 large clove of garlic, finely sliced
- 1 teaspoon of black mustard seeds
- 1 teaspoon of turmeric
- 1 teaspoon of cumin seeds
- Squeeze of lemon juice
How to use it
Prep the pistachios first. Set the oven to 180C fan. Lay the pistachios in a single layer on a baking sheet and toast for 7 minutes. Take out and put them on a cool plate. When cool, chop them / bash them into small pieces.
Gently fry the shallots, sliced garlic, turmeric, mustard seeds, and cumin seeds for a few minutes until the shallots are softened.
Add the rice and stir for a minute or so, until it’s fully coated with the spiced oil.
Add the hot veg stock to the pan, stir, bring to the boil.
Turn down to a simmer, cover with a lid and simmer very gently for 12 minutes, don’t stir. After 12 mins the stock should have been absorbed. Add the chopped pistachios, parsley and lemon juice and serve.
Going to give this one a try. We’ve noticed how healthier our “digestion” is as a result of upping our nut consumption
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Really? In what way? Less hot air?!
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