Ingredients

The following ingredients have 4 Servings
  • 250 g wild rice
  • 3 cardamom pods
  • 2 bay leaves
  • 50 g pine nuts
  • 1 large carrot (finely diced)
  • 1 tsp ground allspice
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 250 g frozen peas
  • Handful of fresh parsley
  • 1 red onion (finely diced)
  • Juice of 1 lemon

Instruction

  • Cook the rice by boiling it for about 15 minutes with the cardamom pods and bay leaves.
  • Put the pine nuts in a dry frying pan and toast them gently until they are golden. Set them aside.
  • Put a little oil in the frying pan, cook the carrots gently for about 5 minutes then stir in the ground spices
  • Add the peas to the rice a couple of minutes before the rice has finished cooking then drain the rice and put it in the pan with the carrots. Stir the carrot and spices into the rice
  • Chop the parsley and finely dice the red onion. Stir them into the rice too.
  • Squeeze over the lemon juice and add a little extra virgin olive oil. Sprinkle the pine nuts over the top when serving.