Spiced Wild Rice & Cashews (Print Version)
# Ingredients:
→ Base
01 -
250g of wild rice
02 -
750ml of water with a pinch of salt
→ Toppings
03 -
2 white onions
04 -
1 tablespoon of flour
05 -
240g of cooked chickpeas
06 -
60g of unsalted roasted cashews
07 -
50g of dried raisins
08 -
1 small bunch of parsley
→ Spices and Seasoning
09 -
Curry
10 -
Cumin
11 -
Coriander
12 -
Cinnamon
13 -
Turmeric
14 -
Cane sugar
15 -
Olive oil
# Instructions:
01 -
Rinse the wild rice thoroughly, then cook it in salted water for about 40 minutes, or 20 if you're using a pressure cooker.
02 -
Soak the raisins in warm water until they're soft.
03 -
Coat the onion slices with some flour, then fry them in olive oil until they're golden. Place them on some paper towels to drain the oil.
04 -
Heat some oil in a pan, toss in all the spices, and let them cook for about two minutes while stirring.
05 -
Mix the chickpeas and cashews into the spice mixture. Add in the rice, softened raisins, parsley, and fried onions. Stir well to combine everything.
# Notes:
01 -
You can swap chickpeas for lentils if you prefer.
02 -
Adding spinach can bring in more greens.