RECIPE :: cashew rice bake
After finding out that I’m gluten intolerant I found that most of my easy to cook meals were now unavailable to me, so I had to delve into the bland world of rice. Thankfully it was just my ignorance on how to cook rice properly that made me think rice is bland and I have since come up with some rich and full flavoured recipes; this one is the first recipe that I came up with.
2tbsp of olive oil,
300g / 10½oz of arborio rice,
1100ml of vegetable stock,
50g / 2oz of raisins,
½ tsp of paprika,
½ tsp of turmeric,
½ tsp of salt,
2 cloves of garlic (chopped into small pieces),
125g / 4½oz of cashew nuts,
¼ a handful of fresh chives (finely chopped),
¼ tsp of pepper and
1tsp sesame seeds.
||Preheat the oven to gas mark 6/ 200C / 400F.
||Clean the rice under a cold tap and fry in the olive oil over a medium heat until dried.
||Add the stock, raisins, paprika, turmeric, salt and garlic to the rice and bring to the boil. Lower the heat and simmer for 15 minutes or until the rice has just started to loose its firmness.
||Whilst the rice is cooking crush 100g of cashew nuts into powder and roughly chop the other 25g.
||Once the rice is cooked, drain any excess water away and mix in the cashews, chives and crushed pepper.
||Put all the rice mixture into a small baking pan and flatten with a wooden spoon.
||Sprinkle the sesame seeds over the rice and bake in the oven for 30 minutes.
||Before serving, sprinkle a little fresh chives over the rice bake. Serve immediately.