basmati rice with black pepper and cashew nuts

by Heguiberto on September 1, 2010

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basmati rice with black pepper and cashew nuts served with mung bean dal

Rice is very versatile: simple to prepare, it absorbs the flavors from anything you cook it with. Some people find rice boring, but I can’t agree with that. There are so many kinds, all with distinct flavors. And when you add other things, the taste permutations become virtually limitless! I can eat rice every day and be very happy about it. This is super easy to make and your friends and family will think that you’re a brilliant chef!

basmati rice with black pepper and cashew nuts

1cup basmati rice
¾ tbsp freshly and coarsely ground black pepper
Kosher salt to taste
1¾ cups hot water
3 tbsp extra virgin olive oil
4 tbsp broken cashew nuts

Place olive oil, cashew nuts, black pepper and rice in a deep pot already over high heat. Stir to coat everything with oil. Add hot water. Salt the rice and bring to a boil. Be sure to stir it to prevent sticking. Reduce temperature to simmer. Cover and cook for about 14 minutes or until water has almost been fully absorbed. Remove from heat and let it rest with lid on for 5 minutes before serving. You can serve this with beans, grilled vegetables or mung bean dal soup, like we did and you see in the picture.

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