Saturday, May 29, 2010

Spicy Wehani Rice with Cashews and Arugula

Adapted from the recipe on the back of the Wehani Rice bag from Lundberg Family Farms.

I clipped out this recipe sometime last year and finally got around to making it. It's spicy but so delicious. You could certainly change around the veg here--I think zukes, eggplant and/or bell peppers would be good. Sub spinach for arugula? Mmmm...

3 T olive or canola oil
1 T cumin seeds
1/4 t ground cloves
1/4 t red pepper flakes
1 small onion, small dice
8 oz cremini mushrooms, sliced
2 garlic cloves, minced
1/3 C cashews, chopped if whole
1 1/2 C prepared Wehani rice*
2 large handfuls of baby arugula, rinsed and spun dry

In a large non-stick skillet on medium heat, toast cashews until lightly browned and fragrant; set aside. Add 1 T oil and add mushrooms. Saute stirring occasionally until nicely browned. Add remaining 2 T oil and add cumin, cloves, pepper flakes, garlic and onions. Saute, stirring frequently until onions are translucent. Stir in rice, cashews and arugula and toss until well combined. Taste for seasoning. Depending on how salty your cashews are you will want to salt accordingly. Serve hot or at room temp.

*To prepare rice, preheat oven to 375. In an 8x8 baking dish, spray lightly with cooking spray and add 1 1/2 C wehani rice and 1 t salt. When oven is preheated, bring almost 3 C of water to boil in a tea kettle and when boiling, pour 2 1/2 C in the dish and stir. Cover tightly with a double layer of foil and bake on the middle rack for one hour. Remove foil carefully and fluff rice with a fork. Can be served immediately or chilled in the fridge and then kept frozen in a freezer bag. Serves 4-6.

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