Another simple, but tasty pilaf. It went well with my Almond Curry. I like the addition of fruit in this, I wasn’t sure I would, but it balances the sweetness of the fruit well with the spices.
Cashew Rice Pilaf (From: Cashew Rice Pilaf – Budget Bytes)
1/2 Cup of Jasmine Rice
1 Tbsp Butter
1 Clove of Garlic, Minced
1/8 Tsp Turmeric
1/8 Tsp Cumin
1/8 Tsp Salt
1/16 Tsp Cinnamon
1 Bay Leaf
20g Cashews, Chopped
1 Tbsp Dried Fruit (Raisins etc)
Optional: Cilantro to Serve
1. Cook Butter, Cumin, Turmeric, Cinnamon, Garlic in a pot on a medium-low heat for 2 minutes.
2. Stir in Rice, turn to medium and cook for 2-4 minutes, stirring occasionally to prevent sticking. Add Water, Salt, Fruit, Cashews and the Bay Leaf and stir up the Rice. Bring to the boil, then turn the heat down to medium (3 on hob) cover and let it cook for about 12 minutes.
3. After the 12 minutes is up, remove it from the heat. Let it stand for another 10 minutes or so. After 10 minutes, lift the lid, remove the Bay Leaf and take a fork and fluff the Rice.