Main : Cashew Paella
Monday, January 5th, 200915ml or 1tbsp olive oil
1 leek – chopped
1 red pepper – chopped
1 green pepper – chopped
100 g or 4 oz mushrooms – sliced
225 g or 8 oz long grain wholemeal rice
100 g or 4 oz cashew nuts
600 ml or 1 pint vegetable stock
Freshly ground black pepper
Pinch of dried mixed herbs
Heat the oil and fry the vegetables gently for 5 minutes until tender. Add the rice and fry for a further 3 minutes, stirring.
Add the nuts, stock and seasoning, bring to the boil and simmer for about 30 minutes until the rice is cooked and most of the water has been absorbed, stirring occasionally.
Serve hot with salad.