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Ingredients
- 400 g basmati rice
- 150 g acorn squash trimmed, cut into halves and cut into thin slices (5 mm)
- 160 g red capsicum deseeded and cut into pieces (1 cm)
- 150 g fresh green beans trimmed and cut into quarters
- 100 g frozen green peas thawed
- 280 g jarred marinated artichoke hearts drained and cut into halves
- 10 cm piece fresh ginger peeled
- 6 garlic cloves
- 1 brown onion (approx. 150 g), cut into halves
- 50 g olive oil
- 2 dried bay leaves
- 4 cardamom pods crushed
- 1 cinnamon quill
- 2 pinches saffron threads
- 1 tsp ground smoked paprika
- ½ tsp chilli powder to taste
- 400 g canned chopped tomatoes
- 3 sprigs fresh thyme leaves only
- 100 g dry white wine
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tbsp Vegetable stock paste (see Tips)
- 600 g water
- 40 g slivered almonds for garnishing
- Nutrition
- per 1 portion
- Calories
- 439.5 kcal / 1846.3 kJ
- Protein
- 11 g
- Fat
- 13.4 g
- Carbohydrates
- 62.6 g
- Fibre
- 12.4 g
- Saturated Fat
- 1.9 g
- Sodium
- 961.2 mg
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