Scented Rice with Oranges and Pointed Cabbage
Rice or Pasta Salad
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Scented Rice with Oranges and Pointed Cabbage is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This fragrant rice with oranges and pointed cabbage is an absolute highlight in the cold season! The combination of sweet oranges, aromatic spices and crunchy pointed cabbage is simply irresistible. I particularly like to make this dish when I want to cook something light but still filling. The rice becomes wonderfully juicy from the orange juice and the spices give it an oriental note. Perfect as a vegetarian main course or as a side dish to meat or fish. It can also be prepared well in advance and tastes just as delicious when reheated!
Ingredients (15 ingredients)
-
1 piece small Onion
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2 tbsp Ghee
-
2 piece Cardamom pods
-
4 piece Cloves
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1 etwas Cinnamon
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100 g Cashew nuts
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3 tbsp Raisins
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400 g Whole grain rice
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4 piece Organic Oranges
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4 piece Carrots
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1 tsp Cumin (ground)
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1 tsp Coriander seeds
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1 tsp Fennel seed
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0.5 tsp Turmeric
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1 etwas Soy sauce
Preparation (10 steps)
Chop onion
Peel and quarter 1 small onion and place in the mixing bowl. Chop for 3 sec./level 5.
Sauté onion
Add 2 tbsp Ghee, 2 cardamom pods, 4 cloves and some cinnamon and sauté for 3 min./120°C/level 1.
Sauté cashew nuts and raisins
Add 100 g cashew nuts and 3 tbsp raisins and sauté for 1 min./120°C/level 1.
Add rice and liquid
Add 400 g whole grain rice and stir for 10 sec./level 2. Wash one organic orange in hot water, grate the peel and set aside. Squeeze the juice from 3 organic oranges, top up with water to 600 ml and add to the rice in the mixing bowl together with the orange peel and some salt.
Cook rice
Cook the rice for 30 min./100°C/level 1. Use simmering basket.
Prepare pointed cabbage and carrots
While the rice is cooking, peel 4 carrots and cut into slices. Wash pointed cabbage and cut into strips.
Roast spices
Add 1 tbsp Ghee, 1 tsp cumin (ground), 1 tsp coriander seeds, 1 tsp fennel seed and 0.5 tsp turmeric to the mixing bowl and roast for 3 min./120°C/level 1.
Sauté vegetables
Add pointed cabbage and carrots and sauté for 5 min./120°C/Reverse level 1.
Deglaze and season vegetables
Deglaze with some soy sauce and cook for 1 min./100°C/Reverse level 1. Season with salt and pepper.
Serve
Arrange the rice and pointed cabbage vegetables on plates and serve.
Finished cooking? Great! 🎉
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Created by
Laura Rossi
6
Rezepte
0
Kochbücher
Allergens
- Nuts
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