royal rice and peas

Serves: 5

Ingredients:

2 1/2 cup medium grain white rice

2 cup frozen peas

1/2 cup almonds, peeled

1 1/2 cup tap water

salt, pepper, baharat

optional: red meat (mince, cubes – your choice); or a variety of vegetables, such as slices of carrot

Method:

Soak the rice in tap water for 30mins.

Blanch the peas in a pot on medium-high heat for 10 minutes.

When ready, drain and leave aside.

Drain the rice and add into a clean non-stick saucepan.

Add a drizzle of oil and stir through the rice on medium-high heat for a couple of minutes.

Next add the peas and stir in.

Add enough tap water to immerse the rice by about a centimetre.

Add salt to the pot – the saltiness should be what you’d normally eat, about 1-2 tbs.

Cover the pot and bring to a boil, then reduce the heat to low. Cook for 20 minutes (or until rice is done), stirring only once about half way through.

When ready, turn off the stove but leave the rice in there until you’re ready to serve.

Next, roast some almonds in a pan, on low heat, with a few tablespoons of oil.

When golden, remove from the pan and leave aside.

Optional: add some diced meat to the rice, after poaching in water with some spices (salt, pepper, cardamon, bay leaf, anise).

To do mince meat: cook in a pan with baharat, salt and pepper until well done. Leave aside until serving time.

Mince meat inside the rice: cook in a pan with salt and spices, add the peas to the meat when it’s medium-done. Stir through for a minute, then add to the cooked rice.

To do the vegetables: line the bottom of the pot with the carrot before cooking the rice. When ready, turn the whole thing upside down onto a serving plate. Or you can separately cook the vegetables and add on top.

To dish up, place the rice on a serving plate (can serve individually), top with the meat (or chicken; or veggies), cover with the roasted almonds. Dust with baharat and pepper.

Serve with salad or a yoghurt salad.

Modest for looks, yet royal for taste…
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