Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 24

Lemon and Cashew Nut Rice

This mildly spiced rice is ideal for serving alongside any of the curries in this book. Indeed, it provides a fresh and zesty accompaniment to any Indian meal.

Serves 4

Contains nuts

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50g/1¾oz unsalted

cashew nuts

½ tbsp groundnut or rapeseed oil 175g/6oz white basmati rice

½ tsp turmeric

A bunch of coriander

Grated zest and juice of 1 lemon

Sea salt and freshly ground black pepper

In a heavy-based frying pan, dry-fry the cashew nuts over a medium–high heat for 3–4 minutes or until golden, shaking the pan regularly to ensure they don’t burn. Remove from the heat, season with salt and set aside to cool.

Pour the groundnut or rapeseed oil into a large saucepan and place over a medium heat. Add the rice and turmeric and gently fry for 1 minute, stirring continuously. Pour over 500ml/18fl oz water, cover with a lid and bring to the boil. Once boiling, reduce the heat to low and leave the rice to simmer for 10–15 minutes or until all of the water has been absorbed and the rice is fluffy.

Remove from the heat and leave to stand for a minute or two before fluffing up with a fork. Finely chop the coriander and stir into the rice with the toasted cashews, lemon juice and zest. Season with salt and pepper to taste and then serve.