Rice with herbs and spices

Rice with herbs and spices


Olive oil 2 tbsp. l.
Onions 1/2 pcs.
Fennel 1/2 pcs.
2 cloves minced garlic
Solpo taste
Black pepper to taste peretspo
Ground coriander 1/4 hours. L.
Ground turmeric 1/4 hours. L.
Fig.1 glass
1.5 cups of chicken broth
Chopped 1/4 cup roasted almonds
Chopped cilantro 2 tablespoons. l.

Vegetarian Times

Heat oil in a medium saucepan over medium heat.
Add the chopped onions, chopped dill, garlic, salt and pepper. Cook, stirring often, until the onion is soft and translucent. It takes about 5-8 minutes.
Add the coriander and turmeric. Cook, stirring, until fragrant about 30 seconds.
Add the rice and cook, stirring often, for 3 minutes.
Pour in the broth, season with salt and pepper. Bring to a boil. Reduce the heat, cover the pan with a lid and simmer until the rice is tender and liquid is absorbed. It takes 12-15 minutes.
Remove the dish from the heat and mix the rice with a fork. Cover with a clean kitchen towel, then cover. Leave for 10 minutes.
Before serving, mix with fennel, almonds and chopped cilantro.
Chichic Silicone Pot Holder, Trivet Mat, Jar Opener, Spoon Rest and Garlic Peeler, Heat Resistant Hot Pads, Set of 4

Rice with herbs and spices


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