Seasoned vegetable stew with almond rice

Name: seasoned vegetable stew with almond rice
Total time: 35 min
Yield: 4
Ingredients: 250 gram basmati rice; 1 fennel bulb in parts; 1 fennel bulb in rings; 150 gram green bean picked up, halved; 1 little winter carrot deleted, in slices; 4 tablespoon olive oil; 1 Red onion in parts; 1 Red onion shredded; 2 meat tomato in blocks, de fielded; 2 tablespoon fresh coriander minced meat; 4 tablespoon flat leaf parsley minced meat; 1 teaspoon cumin powder (djinten); 1 teaspoon paprika; 1 teaspoon fresh ginger grated; 4 tablespoon wok oil; 25 gram shaved almonds; 1 teaspoon cinnamon powder

Also try this delicious spiced vegetable stew with almond rice

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.