This was lovely as it was, but I'll probably try adding some raisins or sultanas next time.
Olive oil - 2 tbsp
Carrots - 2, peeled and thinly sliced
Onion - 1, chopped
Leek - 1, washed and thinly sliced
Garlic - 1 clove, crushed or finely chopped
Cumin seeds - 1 tsp
Basmati rice - 200 g
Turmeric - 0.25 tsp
Bay leaf - 1
Cashew nuts (unsalted) - 70 g
1) Heat the olive oil in a small saucepan. Add the carrots and onion and cook for 5 minutes. Add the leek, garlic and cumin seeds. Stir and cover.
2) Meanwhile, wash the rice and add to a medium sized pan with 0.75 pints of water, the turmeric and bay leaf. Bring to the boil, cover and then simmer on low for 10-15 minutes.
3) Just before the rice is ready, cook the cashew nuts under a hot grill, turning once until golden brown on both sides.
4) Remove the bay leaf from the rice and discard. Drain any excess water from the rice, add the vegetables and cashew nuts and stir well. Serves 2.
Maple-Pumpkin Vegan Quesadilla
7 hours ago