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Recipe by Josephine Huang
Serves 6 |
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A fresh-tasting rice dish that's redolent with aromatic herbs and is simple to make! Follow the first four steps then leave it to cook while you go about your other activities.
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| Ingredients: |
- 100g cashew nuts, chopped
- 2 tbsp olive oil
- 6 spring onions, chopped
- 300g Heavenly Brown Rice, washed
- 2 cloves garlic, chopped
- 2 tbsp lemon juice
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- 625ml vegetable stock or water
- 1 tsp salt
- 200g baby spinach leaves, shredded
- 3 tbsp fresh mint, chopped
- 3 tbsp fresh parsley, chopped
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| Method: |
- Preheat the oven to 180°C. Roast the cashews for 5-10 minutes until golden brown, but not burnt.
- Heat the oil in a pan and cook the spring onions until soft.
- Add the rice and garlic. Stir-fry for 2 minutes until the rice is evenly coated.
- Add the lemon juice, stock and salt. Bring to the boil. Reduce the heat, cover and cook for 45 minutes.
- Remove from the heat and add the spinach and herbs. Cover and leave for 8 minutes.
- Mix the spinach and herbs through the rice. Sprinkle with the cashews and serve.
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