Green Pilau With Cashews Recipes

CASHEW RICE PILAF

Steps:

• In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.

SPICY VEGETABLE PILAU WITH CUCUMBER RAITA

Steps:

• Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now.
• Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic.
• When the pilau is cooked, stir in the coriander and cashews, and serve with the raita.

GREEN PILAU WITH CASHEWS

Steps:

• Preheat oven to 350°F.
• Shred spinach into 1 cm slices.
• Place cashew nuts on baking tray and roast for 5-10 minutes or until golden brown.
• heat oil in large frying pan and cook spring oinion over medium heat for two minutes or until soft.
• Add the rice, garlic, and fennel seeds and cook stirring frequently for 1-2 minutes or until rice is coated.
• Increase heat to high, add lemon juice stock and 1 teaspoon salt and bring to boil.
• Reduce to low cover and cook 45 minutes.
• Remove from heat and sprinkle with spinach and herbs.
• Stand covered for 8 minutes then fork the spinach and herb mixture through the rice.
• Serve sprinkled with cashews.