Vegetable Pilaf with Almonds
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Almonds||1⁄4 Cup (4 tbs)|
|Long grain brown rice||2 Cup (32 tbs)|
|Celery stick||1 , chopped|
|Green beans||4 Ounce, chopped (125 Gram)|
|Zucchini||4 Ounce, chopped (125 Gram)|
|Broccoli florets||4 Ounce (125 Gram)|
|Green pepper||1 Small, chopped|
|Grated orange rind||2 Tablespoon|
|Orange juice||3 Fluid Ounce (Juice Extracted From 1 Orange)|
|Boiling water||1 Pint (600 Milliliter)|
1. Heat oil in large saucepan, cook onion (a) 5 minutes, stirring occasionally. Add garlic, almonds and rice (b), cook, stirring, 2 minutes.
2. Add vegetables, currants, orange rind, orange juice (c), water and bay leaf. Bring to the boil, simmer, covered, 30 minutes or until rice is cooked.
3. Add tamari, cook covered further 5 minutes. Remove bay leaf before serving.