RICE WITH ALMONDS AND RAISINS
* 375gr basmati rice
* 2 spoonfuls of butter
* 20gr Borges seedless raisins
* 1 onion
* 30gr Borges Almonds
* 1 teaspoon of curry powder
* 3 cups of chicken stock
* Ground pepper
* 2 cardamom seed pods
* Borges Extra Virgin Olive Oil
- * It may be shaped with a pudding mould and placed in the centre of the dish.
Step by StepMelt the butter in a pan. Sauté the chopped onion until transparent. Add the rice and stock (twice the volume of rice) and stir. Set aside one cup of stock.
When it starts boiling, add the curry powder dissolved in the previously set aside stock, raisins and shelled cardamom seeds. Add salt and pepper. Cook for 10 minutes over medium heat. After this time, cover and cook over low heat for another 10 minutes or until the water has been absorbed. Toss in the almonds, stir and serve immediately.
Leave to stand for 5 minutes before serving. Catalan people usually have this dish for Lent.
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