Carrot rice with cashew nuts

Name: Carrot rice with cashew nuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300-400 g Wholemeal rice; 2 tablespoons (40 g) clarified butter; 2 TEASPOONS Curry; 7-10 Tbsp salt, pepper; 1 Bay leaf; 1 TEASPOON Caraway seeds; 4 (approx. 400 g) Carrots; 3 medium-sized onions; some stem(s) Parsley; 1 TABLESPOON Oil; 3 tablespoons (45 g) Cashew nuts; 150 g frozen peas

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300-400 g Wholemeal rice
2 tablespoons (40 g) clarified butter
2 TEASPOONS Curry
7-10 Tbsp salt, pepper
1 Bay leaf
1 TEASPOON Caraway seeds
4 (approx. 400 g) Carrots
3 medium-sized onions
some stem(s) Parsley
1 TABLESPOON Oil
3 tablespoons (45 g) Cashew nuts
150 g frozen peas

Directions

1
Fry the rice in hot clarified butter until transparent. Sprinkle with curry and sauté. Deglaze with 900 ml-1.2 l water. Add salt, laurel and caraway. Bring to the boil, cover and allow to swell at low heat for 25-30 minutes. Wash, peel and cut carrots into sticks. Add to rice after about 15 minutes
2
Peel onions and cut them into rings. Wash and chop the parsley. Heat the oil. Roast the cashew nuts in it. Take out. Fry onions in frying fat until golden brown. Stir in parsley
3
Fold the peas into the rice about 5 minutes before the end of the cooking time. Season to taste with salt and pepper. Spread the onions and cashew nuts over the rice
4
Due to the fibre in the husk, whole grain rice absorbs more liquid than white rice when it swells. Here applies:
5
1 part rice to 3 parts water