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Ingredientes
- 175 gm long grain brown rice uncooked weight
- 110 gm blanched almonds
- 110 gm mushrooms wiped and sliced
- Â Â red pepper deseeded and cut into strips
- 3 stk celery sliced diagonally
- 1 x onion peeled and minced
- 3 Tbsp. extra virgin olive oil
- 1 x clove of garlic crushed
- 1 tsp grated fresh root ginger
- 50 gm sultanas
- 1 tsp cinnamon
- 1 tsp crushed coriander seeds
- 1 pt boiling water
- 1 x salt and freshly milled black pepper
- Â Â lemon wedges dipped in paprika
Direcciones
- For this you will need ideally a large fryingpan with a lid.
- Begin by heating the oil in the pan then soften the onion and pepper in it for 5 min.
- Next add in the garlic and ginger and cook for a few seconds before adding the mushrooms celery and sultanas.
- Stir these around and cook for a further 5 min; during which time add in the spices.
- Now stir in the rice turning it around in the mix to get it nicely coated with oil then pour in 1 pint of boiling water.
- Add in some salt stir once put the lid on the pan then turn the heat to its lowest possible setting and let everything cook for 40 min till the rice is tender and all the liquid has been absorbed.
- Halfway through the cooking time sprinkle in the almonds and replace the lid. During the last 10 min of cooking check the risotto to make sure which it doesnt stick.
- As long as there is still some moisture left all should be well.
- Season to taste with salt and pepper and serve the risotto with lemon wedges which have had their edges dipped in paprika.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 438 | |
| Calories from Fat 210 | 48% |
| Total Fat 24.54g | 31% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 391mg | 11% |
| Total Carbs 47.52g | 13% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.03g | 3% |
| Protein 9.91g | 16% |
