- Cashew Rice Pilaf

CASHEW RICE PILAF

Serves 6

1½ c white basmati rice
1 T vegetable oil
½ tsp cumin seeds
4 whole cloves
2 inch piece of cinnamon stick
1 tsp salt
½ tsp ground cardamom
1 onion, finely chopped
3 c boiling water
1 carrot, finely chopped
½ c frozen peas
½ c frozen corn kernels
¼ c unsalted roasted cashews or sliced almonds, toasted
2 T chopped cilantro (or if you are like me and hate it, substitute with parsley)

Place rice in a large bowl and cover with cold water; let stand for 30 minutes. Drain and rinse well under cold running water.

In a large saucepan, heat oil over medium-high heat. Sauté cumin seeds for about 40 seconds or until browned and fragrant. Add cloves, cinnamon stick, salt and cardamom; sauté for 15 seconds or until fragrant. Add onion and sauté for 3 to 4 minutes or until golden brown. Add rice, stirring to coat with spices. Add boiling water, carrot, peas and corn; bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until water is absorbed. Remove from heat, stir in cashews, cove and let rice steam for 10 minutes or until tender. Discard cloves and cinnamon stick. Fluff with a fork. Stir in cilantro (or parsley) if using.

Notes:

1. I reduced the spices by half because I didn’t want the rice to be over-powering. It is quite good even with the reduction. If I was going to serve this with say, butter chicken, I would use the full amount of spices.