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Almond Pilaf        Veg    HT    ACC    75mins


Serves 4     Hot  Vegetarian  Grains  Spices  Nuts  Dried Fruit   Accompaniment  Gluten Wheat free  Eggless 



225g/8oz Long Grain Brown Rice

50g/2oz Split Almonds

25g/1oz Butter

1 Onion, thinly sliced

1 teasp Ground Turmeric

1 teasp ground Cumin

600ml/20fl.oz. Fresh Vegetable Stock


50g/2oz Raisins




1. Heat the oven to 180C, 350F, Gas mark 4. Blanch and split the almonds. Melt the butter in a flameproof casserole on a high heat. Put in the almonds and stir them around so they brown evenly. Remove them with a slotted spoon and reserve.


2. Lower the heat, put in the onion to soften. Stir in the rice, turmeric and cumin and cook them for 1-2 minutes. Pour in the stock and bring it to the boil. Season.


3. Cover the casserole and put it into the oven for 45 minutes. Take the casserole out of the oven and mix in the almonds and raisins. Re-cover the casserole and let it stand for 10 minutes before serving.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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