Pasta, Noodles and Rice Recipes - Fragrant Rice with Vegetables and Cashew Nuts Recipe

Ingredients

Serve 4

• 250 g/8 oz long-grain rice

• 1 cinnamon stick

• seeds of 4-6 cardamom pods

• 3-4 cloves

• 3 tablespoons vegetable oil

• 1 green pepper, cored, deseeded and finely chopped

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 125 g/4 oz button mushrooms, thinly sliced

• 125 g/4 oz frozen peas

• 175 ml/6 fl oz Vegetable Stock, or water

• 2 carrots, peeled and grated

• 100 g/3 1/2 oz cashew nuts

• salt and pepper

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Method:

1. Cook the rice in boiling salted water according to packet instructions, with the cinnamon stick, cardamom seeds and cloves until each grain is dry and fluffy. Drain and set aside, removing the spices.

2. Heat a wok or large frying pan until hot, add the oil and cook over a moderate heat until hot.

3. Add the green pepper, onion and garlic, and stir-fry for 2-3 minutes or until slightly softened.

4. Add the mushrooms and peas, increase the heat to high and stir-fry for 3-4 minutes or until tender.

5. Add the cooked rice and stock or measured water and toss to mix with the vegetables, then stir in the carrots and about three-quarters of the nuts. Toss for a further minute.

6. Add salt and pepper to taste, sprinkle with the remaining cashew nuts and serve immediately.