Curry and pistachio rice


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Curry and pistachio rice

pistachios

Very digestible, rice contains soluble fiber with the ability to reduce the risk of heart disease and various types of cancer. With Indian spices, it accompanies in a refined way a grilled salmon sprinkled with lemon juice.


Per serving: 285Kcal, 6 g proteins, 43 g carbohydrates, 4 g fibers, 10 g lipids, 1 g saturated fat, 0 mg cholesterol, 265 mg sodium.
For 4 to 6 people


Ingredients:

  • 2 tbsp clarified butter
  • 1 small onion, chopped
  • ½ tsp of each of the following spices: turmeric, cardamom, ground chilies and coriander
  • 1 tsp of cumin
  • 1 cup (250 ml) basmati rice or long grain rice
  • 2 garlic cloves, finely chopped
  • 1 cup (250 ml) water or chicken or vegetable broth
  • 1/3 cup (75 ml) of pistachios, shelled
  • Salt and pepper to taste

Preparation:

  1. In a saucepan, sauté the onion in the clarified butter without staining it.
  2. Add the spices and mix well, letting cook for 2 minutes at low heat.
  3. Incorporate the rice and coat it with the butter and spice mixture.
  4. Add garlic and broth, and bring to a boil.
  5. Reduce heat and simmer for 15-25 minutes, depending on whether basmati is selected and / or long grain rice.
  6. Taste, season as needed and add pistachios at the last moment, just before serving.

Enjoy your meal !




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