Copyright Thomas Saaristo  All Rights Reserved
Cashew rice
Cashew rice is a great accompaniment to any number of seafood or chicken dishes

1 1/2 cups basmati rice
2 1/4 cups fresh cold water
2 cinnamon sticks
10 cloves
3 bay leaves
Pinch of turmeric
1 teaspoons House salt
1 tablespoon unsalted butter
2 tablespoons canola oil
2 teaspoons mustard seeds
1/4 cup chopped roasted cashews

Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the
water, cinnamon sticks, cloves, bay leaves, turmeric and salt. Bring to a boil, reduce
the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit,
without removing the lid, for 10 minutes

In a small frying pan, melt the butter with he oil over moderately high heat. Add the
mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Add the
cashews; cook, stirring, for 30 seconds longer

Remove the spices from the rice before gently stirring the cashew mixture into the rice
with a fork