Vegetable pilaf with almonds & raisins

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Extra-virgin olive oil40 g (10 g)
• Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
• Carrot240 g (≈ 4 carrots) (60 g (≈ 1 carrot))
• Basmati rice300 g (75 g)
• Ground cumin4 g (1 g)
• Ground cinnamon2 g (0.5 g)
• Vegetable stock cubes8 g (2 g)
• Frozen peas200 g (50 g)
• Raisins60 g (15 g)
• Almonds80 g (20 g)

Method

1. Soften the chopped onion and grated carrot in the oil, 5 minutes.
2. Stir in the rice, cumin and cinnamon; add 1.75× the rice's volume of stock.
3. Cover and simmer 12 minutes; add the peas and raisins, rest 5 minutes off the heat.
4. Scatter with toasted almonds.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten, Tree nuts, Sulphites — always check the labels of what you buy.