Oriental spice rice

Name: Oriental spice rice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Carrots; 1 medium onion; 1 Garlic clove; 1-2 Cardamom Capsules; 1-2 Cloves; 1/2 TEASPOON Coriander seeds; 500 g leaf spinach; 100 g dried apricots; 75-100 g Student food; 2 TABLESPOONS Oil; 1 Star Anise; 250 g Rice (e.g. basmati); 2 TEASPOONS Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Carrots
1 medium onion
1 Garlic clove
1-2 Cardamom Capsules
1-2 Cloves
1/2 TEASPOON Coriander seeds
500 g leaf spinach
100 g dried apricots
75-100 g Student food
2 TABLESPOONS Oil
1 Star Anise
250 g Rice (e.g. basmati)
2 TEASPOONS Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon

Directions

1
Peel and wash the carrots and cut them into sticks. Peel onion and garlic, dice finely. Finely crush the seeds from the cardamom capsules, cloves and coriander seeds in a mortar
2
Spinach clean, wash. Wash apricots, dab dry and chop. Roughly chop trail mix. Fry the apricots briefly in 1 tbsp. hot oil in a large pot, remove
3
Heat 1 tablespoon of oil in a pot. Fry carrots, onion and garlic in it. Briefly sauté the crushed spices and star anise. Add rice and sauté. Stir in 3/4 l water and stock. Bring to the boil, cover and cook over low heat for about 15 minutes.
4
Fold spinach, apricots and trail mix into the rice. Cover and cook for another 5 minutes. Season to taste with salt, pepper and cinnamon and serve. Goes well with yoghurt