Rice, carrot, spinach and cashews

Rice carrots, spinach and cashewsA soothing lunch dish – a recipe by Nigel Slater, with the addition of spinach, which I used as I didn’t have any of the coriander specified in the original recipe and wanted to have some greens. I wasn’t convinced about the nigella seeds, and may omit them next time round. Quantities are for two middle-aged women – I’ve kept the original quantities of veg, but with less rice (and therefore less stock). Nigel’s recipe gives 100g rice per person – you might want to put the quantity of rice and stock back up again if cooking for hungry men or teenagers.
2 medium carrots, scrubbed or peeled and finely diced
2 spring onions, chopped
2 good handfuls of spinach (approx 80g)
3 cloves
1 tsp ground coriander
100g brown basmati rice
Butter & oil for cooking
250ml vegetable (or chicken) stock
50g cashews, toasted in a dry frying pan
2 tsp nigella seeds, if liked
1 tsp garam masala

Heat a nut of butter and a little oil in a frying pan or shallow saucepan (one with a lid) and add the spring onion and carrots. Let them colour lightly, then add the cloves, coriander and rice. Stir, add the stock and bring to the boil. Season with salt, cover and turn down to a simmer.

Cook for about 20-25 mins (Nigel says 15-20 mins, but I found the brown basmati took a bit longer) until the rice is nearly done. Add the spinach to the pan on top of the rice, turn off the heat, put back the lid and leave to steam for 10 minutes. Fold in the wilted spinach. Add a slice of butter, the toasted cashews, nigella seeds (if using) and garam masala and fork through.


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