Recipe: Rice with pistachios and nectarine

A delicious vegan dish for two, easy and quick to make.

Rice:

1 onion
1 tbsp olive oil
½ tbsp cinnamon
150g (brown) rice
50ml orange juice
300ml water
½ vegetable stock cube
1 big nectarine
50g pistachios, peeled

Salad:

½ yellow pepper
125g tomatoes
100g spinach leaves
1 tbsp olive oil
1 tbsp lemon juice

Chop the onion into small pieces. Heat up the olive oil in a paella pan or a large shallow frying pan and gently fry the onion plus the cinnamon for 3 minutes. Add the rice and continue to fry for another 2 minutes. Add the juice, water and stock cube and stir thoroughly. Boil down for a minute, reduce the heat to the minimum, cover and simmer very gently for about 15 minutes, or a bit longer, until all of the liquid has been absorbed by the rice.

Meanwhile cut the pepper and tomatoes into dice and chop the spinach. Mix a tablespoon of olive oil with the lemon juice and add the vegetables for the salad.

Wash the nectarine, remove the pit and cut into small pieces. Add to the warm rice, together with the pistachios.

Enjoy your meal!