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A humble staple at most homes the Jeera rice was given a French twist @ the cooking with Anou experience.
Difficulty :                                                                                                          
Servings :
Preparation time :
1 cup Basmati Rice
½ tsp Cumin
½ cup of Edammame
½ tbsp of coconut oil
2 cups of champagne brut
Salt to taste
Wash the Basmati rice thoroughly (till the water runs clear) and soak in water for about 2 hours. Heat the coconut oil in a heavy bottom pan, when the oil is smoky add the cumin and fry for a few mins till it starts to turn brown. Add the edamame and mix well for a few mins. Add the Basmati rice and mix gently till all the rice is thoroughly coated. Now add the Champagne, a pinch of salt, cover and cook for 10-12 mins on low flame, until all the water is incorporated. Check that the rice is well done and remove from stove. Serve hot.
You can add a few slices of granny smith apples, while the rice is cooking. It adds a delicious sweetness to the dish that is very unexpected. Of course you can also try replacing the rice with Quinoa ?

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