MEL × RIVERBEND: Middle Eastern Almond Rice
RECIPE SPONSORED BY RIVERBEND GARDENS
No desire to cook tonight? No worries. This is better than takeout!
This easy recipe is one of those "I have absolutely no desire to cook tonight" recipes. It's super quick, and you can make a larger batch if you like as it keeps quite well in the fridge. I almost prefer it the next day, when it has cooled off and I eat it right from the fridge. Haha.
That being said, it's an easy rice dish to warm up, with a little butter or oil, and have as lunch the next day too!
Typically, it can be made with ground lamb or beef, but I personally prefer this vegetarian take on the dish. The key is the cumin + cinnamon balance. Too little of either spice will leave you rice tasting rather bland. So start with the measured amounts but don't be afraid to sprinkle a little extra on there!
Enjoy this little taste of middle eastern cuisine! <3
Note: this dish is already packed with protein from the almonds, but if you would like to add meat, just stir fry it separately and add it before serving. I've had this with everything from ground beef to chicken breast & it's always yummy!
Makes 2 portions
1 C rice
1/4 onion, finely chopped
2 cloves garlic, finely chopped
1 T olive oil or butter
2 C almonds, roughly chopped
2 t cinnamon
1 t cumin
1 t fresh black pepper
Salt to taste
1 1/2 C vegetable stock
1 can sweet corn
10-12 Brussels sprouts
Any other veggies you have left over, chopped
Parsley for topping - optional but super yummy
5 mins prep + 15 mins cooking
In a large pan over medium heat, add your onion, garlic, pepper cinnamon, cumin & olive oil.
Stir until fragrant, then add the rice and let it soak up the oil. About 2 mins.
Add the vegetable stock and bring up to a boil. Then cover and set to low for about 10 minutes.
In the mean time, chop your vegetables.
Once the rice is ready, fluff it lightly with a spoon and mix in your raw veggies.
Cover for another 2-3 minutes, so the veggies can steam lightly, and serve with parsley & fresh pepper.