No surprises for guessing that this recipe is another adaption from Vefa’s Kitchen. All the recipes (I’m ignoring the salt fish recipe I made as I think that was disgusting because of the fish I used, rather than the recipe itself) from this book have been really delicious. Hardly surprising considering the amount of oil and/or butter used in them. And this recipe is no exception.
I had this with leftover Greek chicken and a simple tomato salad. And it is the first time I’ve used the fresh parsley in the garden, grown by my own fair hands!
Ingredients – serves 2
1 onion, finely chopped
1 carrot, diced
1 cup long-grain rice
300ml hot chicken stock
0.5 tsp salt
40g roasted cashew nuts, coarsely chopped
2 tbsps. finely chopped fresh parsley
- Melt the butter in a large pan. Add the onion and carrot and cook over a low heat, stirring occasionally for 5 minutes until softened.
- Add the rice and stir for 1 minute, until the grains are all thoroughly coated.
- Pour in the hot stock, add the salt, cover and simmer for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
- Stir in the cashew nuts and parsley and serve immediately.
Note: to roast the cashew nuts, drizzle with a tiny splash of olive oil and spread out on a baking sheet. Cook in preheated oven (200C) for about 10 minutes, shaking/checking occasionally until slightly golden. Remove from heat and they will crisp up as they cool.