Rice with Peas and Carrots

Rania Al-ThaniCuisinier

Ingrédients

• 2 cups Egyptian rice, soaked for 30 minutes
  2 cup
• 500 grams of peas with frozen carrots
  500 gram
• 250 grams of ground meat
  250 gram
• 3 tablespoons of ghee
  3 tablespoon
• 1 chicken broth cube
  1 cube
• Salt and pepper
  0
• 2 tablespoons of pine nuts and roasted almonds
  2 tablespoon

Mesures

1. 1

   Fry the meat in ghee with a pinch of salt and pepper, then add the peas and carrots and fry a little.

   Matériel requis:

   🍳

   Pot

   Cuillère

   5 minutes
2. 2

   Add the broth cube, then add two and a half cups of water and adjust the salt.

   5 minutes
3. 3

   Once it boils, add the rice, stir, and cover the pot until the broth is absorbed. Reduce the heat and stir the rice, leaving it until cooked, then serve and garnish with nuts if available.

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques