Woodville 1st Ward

Cashew Nut Basmati Rice                Shannon Greenhalgh

2 T olive oil

1 small onion, diced

½ t kosher salt

1 c basmati rice, rinsed and drained

1-inch piece fresh ginger, peeled, left whole

1 bay leaf

½ t cumin seeds

½ t turmeric

2 c water

2 strips lemon peel

Salt & pepper to taste

½ c cashews, toasted

Heat the olive oil in a saucepan over medium heat. Add the onion and ½ teaspoon salt and cook until the onion is tender and translucent, about 6 minutes.  Add the rice, ginger, bay leaf, cumin seeds, turmeric and S&P, and cook until the rice begins to brown just a touch and smell nutty, about 4 minutes. Stir in the water along with the lemon peel. Bring to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes until the liquid is absorbed. While the rice is cooking toast the cashews in a dry skillet over medium-low heat until fragrant.  Pull the rice from the heat and set aside for 5 minutes undisturbed. Fluff with a fork, add the cashews, season with salt and pepper as needed and serve.