Green Pilau with Cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
200g baby spinach100g raw cashew nuts, chopped2 tablespoons (40mL) vegetable oil6 spring onions, chopped300g long-grain brown rice2 cloves garlic, minced or crushed1 tsp fennel seeds2 tablespoons (40mL) lemon juice2 1/2 cups vegetable stock1/4 cup chopped mint1/4 cup chopped parsleysalt to taste (1/2 tsp in nutrition info)
Stove method:
1. Heat the oil in a large frying pan or shallow saucepan - either way, it needs a well fitting lid. and cook the spring onions over a medium heat, stirring often, until they are slightly soft (2 minutes or so).
2. Add the garlic and fennel, stir for 30 seconds, then add the rice, and cook, stirring, for 2 minutes, or until the rice is well coated in oil and slightly translucent at the edges.
3. Increase the heat to high and add the lemon juice, stock and salt. Cover and bring to the boil.
4. Reduce heat to low or very low and cook, covered for 45 minutes without lifting the lid.
5. While the rice is cooking, heat the oven to 180 degrees celcius and roast the cashew nuts for 5-10 minutes, until golden brown. Do not leave them - they can burn quite quickly. Remove from the tray and set aside. Also, chop the spinach roughly.
6. Remove rice from the heat and add the spinach, mint and parsley. Replace the lid and stand for 8 minutes, until the spinach and herds are wilted.
7. Fluff the rice with a fork, stirring through the spinach and herbs. Serve sprinkled with cashews.
Rice cooker method:
Follow the stove method for steps 1 and 2. At step 3, place the ingredients in the rice cooker, and cook as usual for your rice cooker, until the rice is cooked. Ignore step 4. At step 6, leave the rice cooker on the 'keep warm' setting and add the spinach and herbs, replace the lid and leave 8 minutes. Follow step 7 as for stove directions.
Serving Size: Makes 4 servings of about 1 1/2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.
1. Heat the oil in a large frying pan or shallow saucepan - either way, it needs a well fitting lid. and cook the spring onions over a medium heat, stirring often, until they are slightly soft (2 minutes or so).
2. Add the garlic and fennel, stir for 30 seconds, then add the rice, and cook, stirring, for 2 minutes, or until the rice is well coated in oil and slightly translucent at the edges.
3. Increase the heat to high and add the lemon juice, stock and salt. Cover and bring to the boil.
4. Reduce heat to low or very low and cook, covered for 45 minutes without lifting the lid.
5. While the rice is cooking, heat the oven to 180 degrees celcius and roast the cashew nuts for 5-10 minutes, until golden brown. Do not leave them - they can burn quite quickly. Remove from the tray and set aside. Also, chop the spinach roughly.
6. Remove rice from the heat and add the spinach, mint and parsley. Replace the lid and stand for 8 minutes, until the spinach and herds are wilted.
7. Fluff the rice with a fork, stirring through the spinach and herbs. Serve sprinkled with cashews.
Rice cooker method:
Follow the stove method for steps 1 and 2. At step 3, place the ingredients in the rice cooker, and cook as usual for your rice cooker, until the rice is cooked. Ignore step 4. At step 6, leave the rice cooker on the 'keep warm' setting and add the spinach and herbs, replace the lid and leave 8 minutes. Follow step 7 as for stove directions.
Serving Size: Makes 4 servings of about 1 1/2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 524.1
- Total Fat: 23.8 g
- Cholesterol: 0.0 mg
- Sodium: 661.4 mg
- Total Carbs: 65.1 g
- Dietary Fiber: 3.8 g
- Protein: 12.3 g
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