Green Cashew Rice & Balsamic sweet pepper dressing
Prep time:
Cook time:
Total time:
Serves: 4
- 2 cup long grained basmati rice
- 1 cup cashews
- 1 tbsp sultanas
- 1 cup scallions finely chopped
- 1 tsp minced garlic
- 1 tbsp fresh ginger paste
- 2 green peppers (Thai green/Serrano/Jalapeno) paste
- 1 Bay leaf
- salt
- 2 tbsp olive oil
- 4 cups of water
- 1 cup sliced rounds of sweet peppers
- 1 cup onions chopped in large pieces
- 1 cup cherry tomatoes halved
- ½ cup cucumbers cubed
- 2 tbsp Extra virgin olive oil
- 1 cup Balsamic Vinaigrette
- Wash and drain the rice completely.
- Marinade with ginger and green pepper paste for 15 minutes
- Heat oil in a pan and fry scallions and minced garlic on the high for a minute
- Add cashews and raisins. Saute for another minute
- Transfer the marinated rice into the pan.
- Fry the rice, stirring gently, for two minutes.
- Now add water, salt and bay leaf.
- Bring to a boil, lower the flame to simmer
- Cover the pan, leaving about an inch of an opening on one side.
- Cook for 15 minutes.
- Check for doneness. The grains should long, and be firm, but mash easily between fingers.
- Rice keeps cooking even after you have taken it off the flame, so it can dry out easily. Keep rice well covered to keep it moist.
- In a wok, heat oil.
- Saute the onions, peppers, cucumbers and tomatoes till a little softer and glistening (not mushy, they should be crunchy, except for the tomatoes).
- Take off the flame, and combine Balsamic vinaigrette and mix well.
- Place rice on one side.
- Lay the fish to half cover the rice
- Liberally cover the fish with the sweet pepper dressing.
- Serve immediately.
Recipe by The Lady 8 Home at https://www.thelady8home.com/green-cashew-rice-grilled-tilapia-with-balsamic-dressing/
2.2.8