Spicy cashew and mushroom rice

Spicy cashew and mushroom rice

By
From
The Frugal Cook
Serves
2-3
Photographer
Mike Cooper

A slight adaptation of a wonderfully simple rice recipe from cookery writer Vicky Bhogal, author of a great book called Cooking Like Mummyji (Simon & Schuster). You can vary it - and Vicky does - depending on what you have available. Here's my vegan version.

Ingredients

Quantity Ingredient
2 tablespoons oil
75g cashew nuts
1 teaspoons cumin seeds
1/2 onion, peeled and thinly sliced
or 1/2 bunch spring onions, trimmed and sliced
1/2 teaspoon dried red chilli flakes
1/4 teaspoon chilli powder or hot sauce
1/2 teaspoon salt
1/2 teaspoon ground coriander
250g button mushrooms, wiped or rinsed clean and sliced
2 fresh tomatoes, skinned and diced, (see recipe note)
a small handful fresh coriander leaves, roughly chopped
1/2 mug basmati rice

Method

  1. Heat the oil in a medium sized saucepan or frying pan, tip in the cashew nuts and stir-fry for a minute until beginning to brown. Remove from the pan with a slotted spoon or tablespoon, draining the oil back into the pan. Return the pan to the heat and add the cumin seeds. Once they start sizzling, add the onion and fry until translucent (about 2-3 minutes). Stir in the chilli flakes or chilli powder, salt and ground coriander then add the sliced mushrooms, chopped tomatoes and fresh coriander. Cook for 30 seconds then return the cashews to the pan, add the rice, stir and cook for 30 seconds then pour in about 2/3 of a mug of boiling water. Bring to the boil, put a lid on the pan, turn the heat right down and cook for about 16 minutes until all the liquid is absorbed. (If you find it absorbs more quickly add a little extra water but be careful as the mushrooms give off quite a lot of liquid). Turn the heat off and let the rice stand for 5 minutes. Serve with onion raita (below) and mango chutney or another Indian chutney.
  2. To skin tomatoes, make a small cut in the skin just by the stalk and put them into a bowl. Pour over boiling water and leave for a minute then drain off the water and cover with cold water. Peel off the skin which should come away easily.

Variations

  • You could make a non-veggie version with prawns. Add them at the same time as the tomato.

The health bit

  • The best way to buy coriander is by the bunch with the roots still intact. Put the bunch in a jam jar or tumbler of cold water, cover with a plastic bag and secure with a rubber band. Place in the fridge. It should keep for 5-6 days if you change the water every couple of days. Wash the coriander before you use it.

Simple onion raita

  • Take 3 tablespoons of soy or plain yoghurt and spoon into a bowl. Peel a small onion and finely grate about 1 tablespoon into the yoghurt. Season with salt and serve.
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