Gluten-Free Spiced Rice With Nuts Recipe

About this recipe

A hearty and flavorful gluten-free dinner option featuring spiced brown rice, crunchy nuts, and a medley of aromatic spices. Perfect for those seeking a satisfying and wholesome meal.

Ingredients

• 1 stick Organic Celery Stick
• - Vandevi Asafoetida 50g
• - Rajah Jeera Whole Cumin Seeds
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• - Wholefood Earth Thompson Seedless Raisins
• 60G Toasted White Sesame Seeds, 60G
• - Jalpur Crushed Red Chilli Pepper Flakes
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• - Ktc Vegetable Oil
• 100 G Rajah Garam Masala
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Shayona Masala Cashews

Instructions

1. 1. Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add 1 cup of chopped celery and 1 teaspoon of Vandevi Asafoetida. Sauté until the celery becomes tender and translucent, about 5 minutes.
2. 2. Stir in 1 tablespoon of grated ginger, 1/4 teaspoon of chili seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of garam masala. Cook for 1-2 minutes until the spices are fragrant and slightly toasted.
3. 3. Add 3 cups of rinsed long-grain brown rice to the pan. Stir-fry the rice for 3-4 minutes until it begins to turn golden brown.
4. 4. Pour in 4 1/2 cups of hot vegetable broth. Stir well and bring the mixture to a boil.
5. 5. Reduce the heat to medium-low, cover the pan, and let it simmer for 10-15 minutes.
6. 6. Lower the heat to a simmer and cook for an additional 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. 7. Once cooked, fluff the rice with a fork and garnish with 1/4 cup of raisins, 1/8 cup of toasted sesame seeds, and 1/8 cup of chopped walnuts. Serve warm.