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                                    Swest
                                
                            Seasoned vegetable stew with almond rice
Also try this delicious spiced vegetable stew with almond rice
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                    Ingredients
Directions
- 
                                Boil the rice, drain it and let it cool slightly.
- 
                                Cook the fennel with the green beans and the carrot for 5 minutes. Drain it, collect the cooking liquid, rinse cold water over the vegetables and drain well.
- 
                                Heat the olive oil and fry the onion. Add the tomato cubes, half of the coriander and parsley and the cumin, the paprika and the ginger and stir fry for 3 minutes.
- 
                                Add the green beans and fennel, possibly with a dash of cooking liquid, and gently simmer for 10 minutes.
- 
                                In the meantime, roast the rice in a dry, hot, stirring, sliced almonds. Remove them from the wok.
- 
                                Heat the wok oil and stir-fry the rice for 2-3 minutes. Put the almonds and cinnamon through.
- 
                                Serve the vegetable stew sprinkled with the rest of the coriander and parsley with the almond rice.
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Nutrition
                                490Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat38% DV25g
                            
                            
                                Protein16% DV8g
                            
                            
                                Carbs19% DV57g
                            
                            
                                Fiber0% DV0g
                            
                        
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