Almond & Cinnamon Rice
This flavorful basmati and wild rice dish is the perfect balance of savory and sweet. With aromatic lemon thyme, toasted almonds, a hint of cinnamon, and the tang of lemon juice, every bite is a delightful combination of textures and tastes. Enjoy this dish as a wholesome side or a satisfying main course.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- small onion , chopped
- 100g basmati & wild rice , washed and drained
- 2 sprigs lemon thyme
- ½ bay leaf
- 2 tbsp flaked almonds , toasted under the grill until golden brown
- 4 pinches ground cinnamon
- 2 tbsp currants
- 2 tbsp lemon juice
Instructions
- Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
- When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.
Yield
Serves 4
Nutrition
- Calories: 168 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 0.01 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
Comments
No comments found.