Blood Type Diet Recipe

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Rice with green peas and almonds

• 1 cup [250ml] Basmati or other long-grain white rice
• 4 green cardamom pods or 1/4 teaspoon of ground cardamom
• 2 cups [500ml] water
• 3/4 teaspoon [3ml] sea salt
• 1/4 teaspoon [1ml] turmeric
• 3 Tablespoon [60ml] ghee or olive oil
• 1 x 4cm [1-1/2 inch] cinnamon stick [or BTD compliant substitute]
• 1/3 cup [85ml] slivered or sliced raw almonds
• 1 cup [250ml] fresh or frozen peas

• Wash, drain, and dry the rice.
• Crush cardamom pods lightly if using whole pods.
• Bring the water, salt and turmeric slowly to a boil in a 2 litre/quart saucepan over moderate heat.
• Heat the ghee or oil in another 2 litre/quart saucepan over moderate low heat. Fry the cinnamon stick, cardamom and almonds in the hot ghee/oil until the almonds turn golden brown.
• Add the rice and sauté for about 2 minutes until the grains turn whitish.
• Pour in the boiling salted turmeric water and fresh peas, defrosted frozen peas should be added after the rice has been cooking for about 10 minutes.
• Stir, increase the heat to high, and bring the water to a full boil.
• Immediately reduce the heat to low, cover with a tight fitting lid and gently simmer, without stirring for 15-20 minutes or until all the water is absorbed and the rice is tender and flaky.
• Serve hot.