Creamy Rice with Vegetables and Almonds

Ingredients (serves 4)

• 500ml (2 cups) vegetable stock
• 250ml (1 cup) water
• 1 tbs olive oil
• 50g (1/3 cup) slivered almonds
• 20g (1 tbs) butter
• 1 bunch spring onions, stems trimmed, quartered
• 1 garlic clove, crushed
• 1 tsp cumin seeds
• 420g (2 cups) long-grain white rice, rinsed, drained
• 200g cauliflower, cut into small florets
• 200g broccoli, cut into small florets
• 1/4 cup chopped fresh continental parsley

Method

1. Place the stock and water in a small saucepan and bring to the boil over high heat. Reduce heat to low and keep at a simmer.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add almonds and cook, tossing, for 1 minute or until lightly toasted. Use a slotted spoon to transfer to a plate.
3. Melt the butter in the large saucepan over medium heat. Add the spring onions and cook, stirring, for 3 minutes or until they soften slightly. Add the garlic and cumin seeds, and cook, stirring, for 1 minute. Add the rice and cook, tossing, for 1-2 minutes or until well coated. Add the stock to the rice mixture and bring to the boil. Reduce heat to low, cover and cook for 10 minutes.
4. Add the cauliflower and broccoli to the rice mixture and stir well. Cover and cook for 3-4 minutes or until the vegetables and rice are tender and the liquid is absorbed. Stir in the parsley and toasted almonds, and serve immediately.