Creamy Rice with Vegetables & Almonds

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Creamy Rice with Vegetables & Almonds

 

 

2 cups vegetable stock

1 cup water

4 tsp olive oil

1/3 cup slivered almonds

4 tsp vegan margarine

1 bunch spring onions, stems trimmed, quartered

1 garlic clove, crushed

1 tsp cumin seeds

2 cups long-grain white rice, rinsed, drained

200 g (7 oz) cauliflower, cut into small florets

200 g (7 oz) broccoli, cut into small florets

1/4 cup chopped fresh continental parsley

 

 

1. Place the stock and water in a small saucepan and bring to the boil

over high heat. Reduce heat to low and keep at a simmer.

 

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add

almonds and cook, tossing, for 1 minute or until lightly toasted. Use

a slotted spoon to transfer to a plate.

 

3. Melt the margarine in the large saucepan over medium heat. Add the

spring onions and cook, stirring, for 3 minutes or until they soften

slightly. Add the garlic and cumin seeds, and cook, stirring, for 1

minute. Add the rice and cook, tossing, for 1 to 2 minutes or until

well coated. Add the stock to the rice mixture and bring to the boil.

Reduce heat to low, cover and cook for 10 minutes.

 

4. Add the cauliflower and broccoli to the rice mixture and stir well.

Cover and cook for 3 to 4 minutes or until the vegetables and rice are

tender and the liquid is absorbed. Stir in the parsley and toasted

almonds, and serve immediately.

 

 

Serves 4.