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Ingredients
| spinach: 6.5 oz |
| cashews: 2/3 cup (chopped) |
| olive oil: 2 Tbl |
| green onions - spring or scallion: 6 whole onions (chopped) |
| brown rice: 1 1/2 cups (long grain) |
| garlic: 2 cloves (finely chopped) |
| fennel seed (whole): 1 tsp |
| lemon juice: 2 Tbl |
| vegetable stock: 2 1/2 cups |
| fresh peppermint: 3 Tbl (chopped) |
| Italian parsley: 3 Tbl |
Green Pilau With Cashews
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350F degrees.
- Shred the spinach leaves.
- Place the cashews on a cookie sheet and roast for 5-10 minutes, or until golden brown (watch carefully).
- In a large frying pan heat the oil. Cook onions over medium heat for 2 minutes, or until soft. Add the rice, garlic, and fennel seeds and cook, stirring frequently, for 1-2 minutes or until the rice is evenly coated.
- Increase the heat to high. Add the lemon juice, stock and 1 tsp salt. Bring to boil. Reduce heat to low, cover, and cook for 45 minutes without lifting the lid.
- Remove from heat and sprinkle with spinach and herbs. Let sit, covered, for about 8 minutes. Using a fork, distribute the spinache and herbs through the rice.
- Adjust seasoning.
- Serve topped with cashews.