Monday, May 24, 2010

Indian rice with tomatoes, spinach, carrots and cashew....yummy!

I love rice in its many forms. Salty or sweet, rice is a food fit for the kings....
This is a very complete meal. You can use it as a side dish for meat, or a tasty salad. In summer, I eat it cold because it is refreshing and for tasting  the spices better. I hope you will like it!!

2 cups of basmati rice (soaked)
2 chopped garlic cloves
1 chopped onion
3 grated carrots
350 grams of spinach leaves (without stems)
70 grams unsalted cashew nuts
4 chopped tomatoes
3 tablespoon of ghee or cooking oil
2 tablespoon of toasted cumin seeds (grind)
3 1/2  cups of vegetable stock or hot water

In a pan, toast your cumin seeds. Let it cool, and grind them in a mortar.

In a pot, heat the oil or ghee, and fry the onion and garlic. Once they are cooked, add the tomatoes and cook it for 4 minutes at low heat. Put in the rice, cumin seeds, salt, and carrots. Stir them for 2 minutes. add the vegetable stock or hot water. Simmer for 20 minutes, or until the rice is tender. Once the rice is tender, incorporate the spinach and cashew, mix them and leave it for 3 more minutes at low heat. Enjoy!

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