Middle Eastern Almond Rice

This 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.

Enjoy this little taste of middle eastern cuisine! <3


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
1 bunch string beans, chopped
Any other veggies you have left over, chopped
Parsley for topping - optional but super yummy

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!



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.