RICE WITH NUTS AND SPICES
* Wholegrain rice (soaked in water from the night before)
* Wild rice (black)
* Borges Raisins
* Borges Pitted Dried Plums
* Dried apricots
* Borges Almonds
* Spice mix (cinnamon, fennel, clove, aniseed, pepper and curry)
* Borges Extra Virgin Olive Oil
Step by StepSoak the raisins, dried plums, dates, dried apricots and peel almonds in liquor. Cover the bottom of a pan with Borges extra virgin olive oil, add some garlic cloves and cook them until golden. Add the soaked nuts and stir for approx. 3 minutes before adding the rice, spices, salt and water. Finish cooking.
Leave to stand for 5 minutes before serving. Catalan people usually have this dish for Lent.
It may be shaped with a pudding mould and placed in the centre of the dish.
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