Wild rice with sun dried tomatoes and cashews

Soaking • 15 minutes

SERVES 4-6

Ingredients:

12 dry-packed sun-dried tomatoes

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

1 2/3 cups long-grain and wild rice blend

1 tsp turmeric

4 cups hot vegetable stock

1 cup raw cashews

Method:

1 Put the sun-dried tomatoes in a heatproof bowl. Add just enough hot water to cover, and leave to soak for about 15 minutes. Drain, chop coarsely, and set aside

2 Meanwhile, heat the oil in a large heavy sauté pan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Stir in the rice and turmeric until the grains are well coated.

3 Pour in the stock, and increase the heat a little. Season with salt and pepper. Cook for about 5 minutes, allowing the mixture to come to a boil, then stir. Reduce the heat slightly, cover, and simmer gently for 20–30 minutes until all the stock has been absorbed and the rice is cooked. If the rice is drying out too much while cooking, add a little more hot vegetable stock or hot water.

4 Stir in the sun-dried tomatoes, then toast the cashews in a dry frying pan over low heat for 5 minutes until lightly golden. Add to the rice mixture, and stir through. Taste, and season if needed. Serve hot.

Wild rice with sun dried tomatoes and cashews