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Categories:
baby spinach cashew nuts olive oil spring onions long grain brown rice garlic fennel seed lemon juice vegetable stock mint parsley
Viewed: 27 - Published at: 8 years agoIngredients
- 6 1/2 ounces baby spinach leaves
- 2/3 cup cashew nuts, chopped
- 2 tablespoons olive oil
- 6 spring onions, chopped
- 1 1/2 cups long grain brown rice
- 2 garlic cloves, finely chopped
- 1 teaspoon fennel seed
- 2 tablespoons lemon juice
- 2 1/2 cups vegetable stock
- 3 tablespoons of fresh mint, chopped
- 3 tablespoons fresh flat-leaf parsley
Method
- Preheat oven to 350F degrees.
- Shred the spinach leaves.
- Place the cashews on a cookie sheet and roast for 5-10 minutes, or until golden brown (watch carefully).
- In a large frying pan heat the oil. Cook onions over medium heat for 2 minutes, or until soft. Add the rice, garlic, and fennel seeds and cook, stirring frequently, for 1-2 minutes or until the rice is evenly coated.
- Increase the heat to high. Add the lemon juice, stock and 1 tsp salt. Bring to boil. Reduce heat to low, cover, and cook for 45 minutes without lifting the lid.
- Remove from heat and sprinkle with spinach and herbs. Let sit, covered, for about 8 minutes. Using a fork, distribute the spinache and herbs through the rice.
- Adjust seasoning.
- Serve topped with cashews.
