Rice Pilaf With Cashews
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favorites, rice 
 
1 cup  rice basmati
2 Tbsp  butter; melted
4   each shallots; chopped
2 oz.  cashews; broken
1-3/4 cup  water or light stock
1/4 tsp  salt
 
melt butter and soften chopped shallots. 
add broken cashew nuts and cook slowly to extract flavor. if you are 
very rich you can add macadamia nuts instead. yummy! 
add basmati rice and stir. rice gets kinda clear looking. 
add stock or water. cover. bring to boil. 
reduce to simmer and cook covered until all water is just absorbed. 
during the cooking period, toss lightly at least once, using a fork. 
turn off fire and let sit 15 minutes to finish the absorption of 
water, fluff with a fork. the long grains of rice should be separate 
and perfumed. 
a julienne of dried apricots may be added during the finishing period. 
 
tracy's notes: served this with honey glazed game hens. it was 
excellent! i did add some slivered apricots at the end. also, used a 
chicken bouillon cube and omitted the salt. cashews were salted as 
well. 
 
yield: 4 servings 
 
preparation time: 00:30 
 
-- 
(ID: 13677) Mirror: rec.food.recipes: Sat, Mar 29, 2003


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