Sunday, October 21, 2012

Nutty Rice with Cashews, Almonds, and Fresh Mint

The rice recipes in this cookbook continue to surprise me with how satisfying they manage to make a simple grain. I also like this rather different method of cooking rice. The original recipe calls for the nuts to be left whole, but I think it works better (for us at least) chopped. You can use your judgement about what you might prefer!

One year ago: Korean-Style Salmon with Bok Choy
Two years ago: Kung Pao Chicken (revisited)
Three years ago: Penne Arrabiatta Sauce

Nutty Rice with Cashews, Almonds, and Fresh Mint (from 660 Curries)

1 cup basmati rice
2 tbsp ghee or butter
1 small red onion, cut in half lengthwise and thinly sliced
1/4 cup slivered blanched almonds, finely chopped if desired
1/4 cup raw cashew nuts, finely chopped if desired
4 bay leaves
1 tsp coarse salt
1/2 cup firmly packed mint, finely chopped
1 tsp coarsely cracked black peppercorns

1. Place rice in medium bowl. Fill halfway with water, gently rub grains, drain water. Repeat three or four times. Refill with water and let sit 20 - 30 minutes.
2. Heat ghee in medium saucepan over medium-high heat. Add onion, almonds, cashews, and bay leaves. Stir-fry until onions are light brown, 3 - 5 minutes.
3. Add rice and stir to coat grains. Pour in 1 1/2 cups water and add salt. Stir. Boil until water has evaporated and craters form, 5 - 8 minutes.
4. Stir once. Cover pan and reduce heat to lowest possible setting. Cook for 8 - 10 minutes.
5. Turn off heat and let pan sit undisturbed for 10 minutes.
6. Fluff rice with fork, remove bay leaves, stir in mint and pepper, and serve.

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