Vegetable Rice With Roasted Cashew Nuts
|Cashew nuts||6 Ounce (175 gram)|
|Butter||2 Ounce (50 gram)|
|Onion||1 Medium, peeled and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Long grain brown rice||8 Ounce (225 gram)|
|Water||1 Pint (450 milliliter)|
|Ground turmeric||1⁄2 Teaspoon|
|Sea salt||1 Teaspoon|
|Carrot||1 Large, scraped and diced|
|French beans||8 Ounce, cut into 2 inch pieces (225 gram)|
|Red pepper||1 Small, seeds removed and chopped|
|Tomatoes||4 , peeled and quartered|
|Freshly ground black pepper||To Taste|
1 In a pan, add the oil and gently fry the cashew nuts, turning constantly until golden brown.
2 On an absorbent paper, drain the nuts and sprinkle with a little salt.
3 In another saucepan, melt the butter.
4 Add in the onion and garlic and cook gently, stirring occasionally, until they are soft and translucent.
5 Mix in the rice, water, turmeric and sea salt and bring to a boil.
6 Gently simmer, covered for 40 minutes, until the rice is tender.
7 Meanwhile, in boiling salted water cook the carrot, beans and pepper until tender.
8 Using a fork, carefully mix the cooked vegetables and tomatoes into the rice, adding in half the roasted cashew nuts.
9 Correct the seasoning.
10 In a large shallow dish, serve sprinkled with the remaining cashew nuts.