Cashew Rice

I have no idea where this recipe came from – or what culture it represents or anything.  It may be that I just had a lot of cashews to use up.  Anyway, my note was “yum” so that’s a good sign.

2 cups rice, rinsed (we use Basmati)
2 tsp kosher salt
3 7/8 cup water

1/4 cup olive oil
1 tsp mustard seeds
3/4 cup chopped cashews
1 medium onion, chopped
1/2 bell pepper, chopped
1 tsp chopped jalapeno pepper, or 1 chipotle pepper, chopped
2 tsp fresh ginger, grated
1 1/2 cup yoghurt
1 tsp salt

Make rice with water and 2 tsp salt.

In a frying pan, saute onion and belle pepper. Add mustard seeds and ginger and cook for a couple of minutes. The add nuts and Jalapeno or chipotle pepper. Cook for a couple more minutes and remove from heat.

Gently blend in the rice, and the then the yoghurt.

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