Ingredients
- 100 g (3 1/2 oz/ 2/3 cup) cashew nuts
- 200 g (7 oz/4 cups) baby English spinach
- 6 spring onions (scallions)
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 teaspoon fennel seeds
- 300 g (10 1/2 oz/1 1/2 cups) long-grain brown rice
- 2 tablespoons freshly squeezed lemon juice
- 625 ml (22 fl oz/2 1/2 cups) vegetable stock
- 1 teaspoon salt
- 1/4 cup chopped mint
- 1/4 cup chopped flat-leaf (Italian) parsley
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Put the cashew nuts on a baking tray and roast for 5-10 minutes, or until golden brown, watch them carefully so they don't burn. Cool, then roughly chop.
2. Meanwhile, shred the English spinach about 1 cm (1 1/4 inch) thick and chop the spring onion.
3. Heat the oil in a large, deep frying pan and cook the spring onion over medium heat for 2 minutes, or until softened. Add the garlic and fennel seeds and cook for 1 minute, or until aromatic. Add the rice, stirring well to combine. Increase the heat to high, add the lemon juice, stock and salt and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook, without lifting the lid, for 45 minutes, or until the stock has been absorbed and the rice is cooked.
4. Remove from the heat and scatter over the spinach and herbs. Stand, covered, for 8 minutes, then fork the spinach and herbs through the rice. Season. Serve sprinkled with the cashew nuts.
