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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This vegan dish will please just about anyone. it serves well with any Asian dish as well. Ingredients:
7 ounces spinach leaves |
2/3 cup cashews, chopped |
2 tablespoons olive oil |
6 spring onions, chopped |
1 1/2 cups long grain brown rice |
2 garlic cloves, finely chopped |
1 teaspoon fennel seed |
2 tablespoons lemon juice |
2 1/2 cups vegetable stock |
3 tablespoons fresh mint |
3 tablespoons parsley, chopped |
Directions:
1. Preheat oven to 350°F.
2. Shred spinach into 1 cm slices.
3. Place cashew nuts on baking tray and roast for 5-10 minutes or until golden brown.
4. heat oil in large frying pan and cook spring oinion over medium heat for two minutes or until soft.
5. Add the rice, garlic, and fennel seeds and cook stirring frequently for 1-2 minutes or until rice is coated.
6. Increase heat to high, add lemon juice stock and 1 teaspoon salt and bring to boil.
7. Reduce to low cover and cook 45 minutes.
8. Remove from heat and sprinkle with spinach and herbs.
9. Stand covered for 8 minutes then fork the spinach and herb mixture through the rice.
10. Serve sprinkled with cashews.
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