Classic Cashew Pulao (Gf, V)

Ingredients:

  • 2 1/2 cups veggie broth or bouillon broth
  • Pinch of saffron threads
  • 2 – 3 T oil
  • 1 medium onion – chopped
  • 1 clove garlic
  • 1 cinnamon stick
  • 4 – 6 cardamom pods
  • 1 bay leaf
  • 1 1/3 cup white rice or basmati rice soaked for 20 – 30 minutes prior
  • 1/2 – 2/3 cup cashews
  • Optional 1/3 cup golden raisins

Special tools:

  • 2 cup pyrex measuring cup
  • Large sauce pan or pot

Steps:

  1. Mix together veggie broth and saffron. Set aside until needed.
  2. Heat oil, onion, and garlic in a large saucepan or pot for about 5 minutes.
  3. Stir in the cinnamon stick, cardamoms and, and bay leaf. Let cook for 2 – 3 minutes.
  4. Rinse rice until the water going through is clear. Add to the pan, and cook, stirring, for 2 – 4 more minutes.
  5. Pour in veggie broth and bring to a boil.
  6. Give it a stir and lower the heat.
  7. Cook, covered, until rice is tender and no liquid is apparent, about 10 – 20 minutes.
  8. Meanwhile, in a small frypan or wok, heat 1 – 2 t oil.
  9. Brown cashews until toasty and slightly browned.
  10. Mix in cashews and optional golden raisins with cooked rice.
  11. Serve with optional naan bread.

Coconut Cashew Rice (Gf, V)

Ingredients:

  • 1 T (15 ml) oil
  • 1 1/2 (280 g) cup rice
  • 14 oz or 1 3/4 cups (115 ml) coconut milk
  • 14 oz or 1 3/4 cups (115 ml) vegetable broth
  • 1/2 t (2 g) cumin
  • 1/2 t (2 g) coriander
  • Salt to taste
  • 1/2 t (2 g) turmeric
  • 1 bay leaf
  • 3/4 – 1 cup (110 – 150 g) halved cashews
  • Optional peas, corn, or other vegetables

Special tools:

  • Large pan or skillet

Steps:

  1. In a large pan or skillet, add the oil and rice.
  2. Saute for 1 – 2 minutes until all rice is covered with oil and warm.
  3. Add coconut milk and vegetable broth.
  4. Bring to a boil then add cumin, coriander, salt, turmeric, the bay leaf, and cashew halves.
  5. Cover and reduce heat to low.
  6. Cook, stirring every 1 – 2 minutes until rice is tender and all liquid is cooked off. About 20 – 25 minutes.
  7. Remove bay leaf and serve.