Muddled Almond Brown Rice

For a Serving Size of Two:

Ingredients:

• 60 grams brown rice
• 30 grams  roughly chopped almonds
• 100 grams finely chopped onion
• 1 clove garlic, minced
• 2 teaspoons olive oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 tablespoon raisins
• 1/4 teaspoon turmeric powder
• Salt to taste
• 300 ml water
• Fresh coriander, chopped for garnish

Procedure:

• Rinse the brown rice thoroughly under cold water. In a saucepan, add 300 ml water, the bay leaf, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until the rice is cooked and water is absorbed. Set aside.
• In a small pan, dry roast the almonds on medium heat until golden and fragrant, about 3-4 minutes. Set aside.
• In a large pan, heat olive oil over medium heat. Add cumin seeds and allow them to crackle. Add the chopped onions and garlic, sauté until golden and soft.
• Add turmeric powder and raisins to the onion mixture, stir for a minute. Add the cooked brown rice and roasted almonds, and toss everything together until well combined. Season with salt.
• Garnish with chopped coriander, if desired, and serve hot.

Nutritional Benefits:

Nutritional Information:

• Calories: 562 kcal
• Protein: 14.3 g
• Carbohydrates: 70.6 g
• Fat: 23.2 g