Indian Rice with Fenugreek Sprouts
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 6 hrs 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (natural lon rain)
- 750 ml water
- 2 shallot (s), diced
- 100 g cashew nuts
- 60 g raisins, unsulphurized
- 1 ½ teaspoon sea salt
- 6 black peppercorns
- 6 cardamom pods, green
- 6 clove (s)
- 0.5 teaspoon ½ turmeric, ground
- 1 pinch saffron threads
- 1 piece (s) ginger root, fresh, approx. 225;2 cm, grated
- 2 bay leaves
- 1 tablespoon sesame oil, native
- 1 stick cinnamon
- 8 tablespoon sprouts (fenugreek)
Print Recipe
Pin Recipe Instructions
- Soak the rice in water for 6-8 hours, then drain over a sieve.
- Toast the cashew nuts in a non-stick frying pan.
- Press the cardamom pods down a little and break the cinnamon stick into 2 pieces so that the aromas can be better distributed later.
- In a saucepan, briefly toast the shallots, the ginger and the spices in the sesame oil as well as the salt. Add the rice and pour the water over everything. Add sea salt, cashew nuts and raisins. Bring everything to a boil and then simmer the rice on a low flame for about 30-35 minutes until the water has been completely absorbed. Take the rice off the stove.
- If you don`t want the spices on your plate when serving, you can remove cinnamon, bay leaves and cloves, cardamom pods and pepper. Finally fold in the fenugreek sprouts and serve the rice.
- As a side dish, the rice is enough for 4 servings. If you like, you can also eat the rice straight as a main course. Then it is more likely only enough for 2 large servings.
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