Rice Pilaf with Cashews
Serving Size: 4
Preparation Time :0:30
- 1 cup rice basmati
- 2 tbl butter—melted
- 4 each shallots chopped
- 2 oz cashews broken
- 1-3/4 cups water or light stock
- 1/4 tsp salt
Melt butter and soften chopped shallots.
Add broken cashew nuts and cook slowly to extract flavor. If you are very rich you can add Macadamia Nuts instead. Yummy!
Add Basmati Rice and stir. Rice gets kinda clear looking.
Add stock or water. Cover. Bring to boil.
Reduce to simmer and cook covered until all water is just absorbed. During the cooking period, toss lightly at least once, using a fork. Notice the distinctive aroma. Enjoy...it is for you the cook.
Turn off fire and let sit 15 minutes to finish the absorbtion of water, fluff with a fork. The long grains of rice should be separate and perfumed.
Sometimes during this finishing period, I put a julienne of dried apricots in the rice.
Steve's #8 Recipes
- Bearnaise Sauce
- Clarified Butter
- Rice Pilaf with Cashews
- Shish Kebab of Beef (economical)
- Steak Marinade
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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This page modified February 2007