Basmati Rice Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 cups basmati rice, rinsed until water runs clear and drained well |
3 tablespoons vegetable oil |
1 large onion, thinly sliced |
2 cloves garlic, chopped |
1 cinnamon stick |
1 bay leaf |
2 cloves |
1 cardamom pod |
1/2 teaspoon cumin |
3 1/2 cups boiling water |
1/2 cup golden raisins |
salt and freshly ground pepper |
1/2 cup cashews |
Directions:
1. Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
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