Nice 'n' spicy savoury rice

Gluten Free
Dairy Free
Health score
19%
Nice 'n' spicy savoury rice
45 min.
4
498kcal

Suggestions


If you're looking to spice up your meal routine with a dish that’s both delicious and satisfying, then our Nice 'n' Spicy Savoury Rice is just what you need! This vibrant and fragrant rice dish is not only brimming with flavor, but it's also gluten-free and dairy-free, making it a versatile option for everyone at the table.

Imagine fluffy basmati rice cooked to perfection, infused with aromatic spices like cinnamon, cardamom, and curry powder. Combined with sweet peas and corn, this dish bursts with color and nutrition. The addition of flaked almonds provides a delightful crunch that elevates the overall experience with every bite. Whether it's a cozy family dinner or a lunch prep for the week, the balance of spices will tantalize your taste buds while the hearty ingredients leave you feeling nourished and satisfied.

What's more, this recipe is easy to prepare, with a total cooking time of just 45 minutes. With a little prep and some simple steps, you’ll have a sumptuous meal ready to enjoy. So, gather your ingredients, and let’s cook up a pot of this nice 'n' spicy savoury rice that promises to bring warmth and comfort to your dining table!

Ingredients

  • 200 rice 
  • tbsp unrefined sunflower oil 
  • large onion peeled chopped
  •  garlic clove peeled sliced
  •  ginger peeled chopped
  •  cloves whole
  •  cinnamon sticks 
  •  cardamom pods 
  • 1.5 tsp curry powder 
  • 50 pea-mond dressing frozen
  • 50 regular corn frozen
  • 50 almonds flaked
  • 375 ml bouillon cubes dissolved in 375ml boiling water)

Equipment

  • frying pan
  • sauce pan
  • oven
  • aluminum foil

Directions

  1. Heat oven to 180C/fan 160C/gas
  2. Rinse and soak the rice for 10 mins.
  3. Heat a large, ovenproof saucepan.
  4. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft.
  5. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat.
  6. Add the curry powder and cook for a further 2 mins, then stir.
  7. Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices.
  8. Add the peas, sweetcorn and half the flaked almonds, if using.
  9. Pour over the stock and stir.
  10. Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins.
  11. Remove from the oven, scatter with the remaining almonds, if using, and serve.

Nutrition Facts

Calories498kcal
Protein19.53%
Fat25.57%
Carbs54.9%

Properties

Glycemic Index
63.67
Glycemic Load
27.19
Inflammation Score
-6
Nutrition Score
21.133478307206%

Flavonoids

Cyanidin
0.31mg
Catechin
0.16mg
Epigallocatechin
0.32mg
Epicatechin
0.08mg
Eriodictyol
0.03mg
Naringenin
0.05mg
Luteolin
0.01mg
Isorhamnetin
2.21mg
Kaempferol
0.3mg
Myricetin
0.04mg
Quercetin
7.68mg

Nutrients percent of daily need

Calories:498.31kcal
24.92%
Fat:14.32g
22.04%
Saturated Fat:2.87g
17.93%
Carbohydrates:69.19g
23.06%
Net Carbohydrates:64.13g
23.32%
Sugar:16.86g
18.74%
Cholesterol:3.75mg
1.25%
Sodium:22506.17mg
978.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.61g
49.22%
Manganese:1.87mg
93.72%
Selenium:34.85µg
49.79%
Phosphorus:376.51mg
37.65%
Vitamin E:4.95mg
32.98%
Magnesium:112.86mg
28.21%
Vitamin B2:0.42mg
24.88%
Vitamin B3:4.74mg
23.68%
Iron:3.89mg
21.59%
Vitamin B1:0.31mg
20.66%
Fiber:5.06g
20.23%
Vitamin B6:0.4mg
19.78%
Potassium:684.52mg
19.56%
Folate:76.97µg
19.24%
Copper:0.31mg
15.74%
Vitamin B12:0.94µg
15.63%
Calcium:135.68mg
13.57%
Vitamin B5:1.06mg
10.6%
Zinc:1.58mg
10.54%
Vitamin C:4.4mg
5.33%
Vitamin K:1.84µg
1.75%