Mushroom and cashew pilaf
Ingredients
- 1 brown onion, finely chopped
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1 teaspoon ground cumin
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Olive oil spray
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400g button mushrooms, thinly sliced (see Tips)
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2 cups basmati rice, rinsed
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2 cups reduced salt vegetable stock
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2 cups water
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6 sprigs fresh thyme
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1/2 cup raisins or sultanas
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1 lemon, rind finely grated, juiced
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50g baby spinach leaves
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1 cup plain, unsalted roasted cashews (see Tips)
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Cracked black pepper, to season
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Method
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Heat a medium heavy-based saucepan over medium-low heat. Add the onion and cumin, spray lightly with oil and cook, stirring for 5 minutes or until soft. Increase heat to medium, add the mushrooms, spray lightly with oil again and cook for a further 5 minutes or until mushrooms are tender.
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Add the rice and stir to coat in the mushrooms. Pour over the stock and water, add the thyme and bring to the boil. Reduce heat to low, cover and simmer, without lifting the lid for 12 minutes.
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Remove from the heat, add the raisins or sultanas, lemon rind and juice and stir with a fork to distribute. Cover and allow to stand 5 minutes. Stir through the spinach and cashews, season with black pepper and serve.
Tips:
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Mushrooms will keep longer if stored in a brown paper bag on the lowest shelf in the fridge.
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If unsalted roasted cashews are unavailable, purchase raw, unsalted ones instead. Place on a baking tray and roast in a 200°C (180°C fan-forced) oven for 10 minutes until golden.
Source: Heart Foundation
Recipe and image reproduced with permission. © 2014 National Heart Foundation of Australia. For other healthy recipe ideas, visit heartfoundation.org.au/recipes or phone 1300 362 787.
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