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Ingredients Edit

Directions Edit

1. Rinse rice thoroughly in a wire mesh colander using cold running water for at least 2 minutes. Set aside.

2. Heat oil for 30 seconds in a saucepan over medium heat, and add shallot, scallions, carrots and rice. Sauté for 3 minutes, stirring constantly. Add stock, turmeric and salt. Bring to a boil, and stir in cashews. Reduce heat to low, cover and cook without stirring for 40 minutes, or until liquid is absorbed and rice is tender. Add ginger, and toss gently. Remove from heat, and serve immediately.

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