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Vegetable Rice With Roasted Cashew Nuts

Healthycooking's picture
Ingredients
  Cashew nuts 6 Ounce (175 gram)
  Oil 4 Tablespoon
  Salt To Taste
  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
Directions

MAKING
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.

SERVING
10 In a large shallow dish, serve sprinkled with the remaining cashew nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes
Servings: 
4

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