Fruity Rice With Toasted Cashews Food

CASHEW RICE

Steps:

• In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.

FRUITY RICE WITH TOASTED CASHEWS

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

BASMATI RICE WITH FRIED CASHEWS AND RAISINS

Steps:

• Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
• In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes.
• Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

ROAST CHICKEN WITH RICE AND FRUIT STUFFING

Steps:

• Preheat the oven to 400 degrees F
• Toast the cashews lightly in the oven for 5 minutes
• Heat 4 tablespoons of oil in a saute pan
• Add the onion and the celery
• Cook over low heat for 5 minutes, or until tender
• Add the rice, saute over medium heat for 2 minutes
• Add the hot soup, orange juice, salt and pepper, and bring to a boil
• Cover and cook over low heat for 10 minutes
• Add the apricots and raisins to the rice, stir gently with a fork
• Cover and cook for 5 more minutes, until the rice is nearly tender
• Stir in the cinnamon, lemon rind and cashews
• Taste for seasoning and correct if necessary
• Set aside to cool
• Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
• Spoon enough of the stuffing into the chicken to fill it, packing lightly
• Keep the extra stuffing at room temperature
• Place the chicken in a roasting pan and roast in the oven for 1 hour
• When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
• If the juices are still pink, add a few more minutes until you get the clear juices
• Let the bird rest for about 5-10 minutes
• Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
• Serve the stuff chicken on a platter, with the sauteed stuffing on the side
• You can also serve the roasting juices in a sauceboat