Nut Rice Pilaf

Time to get started

• Roast the peeled almonds, cashew nuts and pine nuts in a frying pan. Keep tossing them until they are brown (without added fat), over low heat.
• Remove the frying pan from the heat and let the nuts cool down.
• Rice: boil 1 litre of water. Rinse the rice with cold water without rubbing. Put the rice in a deep bowl and add 250 ml of boiling water. Soak the rice for 5 minutes.
• Melt the butter in a pan and add a dash of olive oil. Drain the rice and glaze it in the butter over medium heat until the fat is completely absorbed.
• Then add 750 ml of boiling water and a stock cube (chicken) to the rice. Boil on maximum heat while stirring. As soon as the rice has absorbed half of the moisture, lower the temperature and allow the rice to absorb the moisture without stirring. Cook until small "craters" appear on the surface of the rice.
• Make sure the rice is not too dry. If necessary, add some boiling water and a pinch of salt.
• Remove the dish from the stove and mix in the roasted nuts with a spoon. Leave to rest for 10 minutes before serving. Enjoy your meal!
• Suggestion: Delicious with chicken dishes.