This dish can be made in advance and can be served hot or cold. The combination of roasted almonds, dill and spices is delicious. It's worth making extra and saving it for a quick mid week meal. It's perfect served with a salad, mint dressing and grilled lean lamb.
Thoroughly rinse the 2 rices in a pan. Fill the pan with 3 cups of lightly salted fresh water and bring to the boil. Reduce to simmer and cook for 25 minutes or until the rice is tender. Drain in a sieve and pour boiling water over the rice to separate the grains.
Set aside to cool.
Combine the rice with the almonds, currants, dill and pancha phora and serve as an accompaniment to fish or another protein.
Note: While rice has a moderate to high GI (depending on the brands), serving it cold with roasted nuts and an accompanying vinaigrette salsa will slow down its rate of conversion to blood sugar in the body.
Makes 4 servings
| Prep Time: | 5 + cooling |
| Cooking Time: | 40 mins |
| Ready in: | 1 hr 10 mins |
Suitable for: |
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| Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1196 kj |
| Calories | 286 kcal |
| Fat | 5.4 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 50.8 g |
| Total Protein | 6.8 g |
| Fibre | 3.4 g |
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