Garlic Almond Brown Jasmine Rice Pilaf (IF142)
This preparation makes a typically inflammatory rice dish into an anti inflammatory treat
Makes 6 servings
2Tbsp Garlic confit (333) (recipe to follow) or 3 cloves garlic minced
2Tbsp Olive oil (152)
2Tbsp Toasted almonds (21)
1 ½ Cup Brown jasmine rice (-242)
3 Cups Veggie stock (recipe to follow) or 3 C water.
1T Kali Zoil All purpose spice blend (590) (Email me for a sample, website coming soon for purchases)
Heat saucepan on med high heat and add oil. Once oil is hot, add garlic and spice and sauté for 30 seconds to 1 minute, until garlic is tender not browned. Add Brown basmati rice and stir to coat with olive oil mixture.
Add vegetable stock or water and almonds and bring to a boil. Cover and simmer for 35 minutes or until rice is cooked and all the water is absorbed. Serve hot.
Makes 6 servings
2Tbsp Garlic confit (333) (recipe to follow) or 3 cloves garlic minced
2Tbsp Olive oil (152)
2Tbsp Toasted almonds (21)
1 ½ Cup Brown jasmine rice (-242)
3 Cups Veggie stock (recipe to follow) or 3 C water.
1T Kali Zoil All purpose spice blend (590) (Email me for a sample, website coming soon for purchases)
Heat saucepan on med high heat and add oil. Once oil is hot, add garlic and spice and sauté for 30 seconds to 1 minute, until garlic is tender not browned. Add Brown basmati rice and stir to coat with olive oil mixture.
Add vegetable stock or water and almonds and bring to a boil. Cover and simmer for 35 minutes or until rice is cooked and all the water is absorbed. Serve hot.
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