Wednesday, January 18, 2012

Spinach and wild rice pulao with cashewnuts

 
Hello Friends!!! Hope all of you had a great new year. I know I am having one for I am in Namma Bengaluru. All these days I have been spending my time and energy on my baby sister's wedding. We have been having a whale of a time, shopping, planning the menu, arguing etc, etc. These days I am feeling like I am constantly on the move either doing or planning something. Gosh!!! Just being with your loved ones can make even the coldest of winters seem warm ;)

As for this recipe, It was something that I had made a month back. It was a spontaneous and a thoughtless preparation. Despite all the thoughtlessness, it tasted just fabulous. Hence I thought of sharing the recipe with all of you today. This healthy rice is a quick fix recipe and goes great for the lunch box as well.


Spinach and wild rice pulao with cashewnuts:
Preparattion time: 20min 
Cooking time: 10 min 
Serves-4 

Ingredients:
Cooked wild rice-2cups
Spinach- 1 cup,finely chopped
Onion- 1 small
Ginger-garlic paste- 1 tsp
Garam masala- 1/4 tsp
Red chilli powder- 1/4tsp
Cumin seeds- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Sugar- a pinch
Oil- 2 tbsp
Ghee- 1 tsp
Cashew nuts- 10-12,chopped


Method:
  • Heat oil in a wok and add the cumin seeds.
  • Once they turn brown, add the chopped onion and fry till it turns pink.
  • Add the ginger garlic paste and fry for 2min
  • Add the chopped spinach and fry two more mins.
  • Add the salt, sugar, red chilli powder and turmeric powder and fry for 3-4 min
  • Stir in the cooked rice and the garam masala and mix well.
  • Heat the ghee in a separate pan and add the chopped cashewnuts. Fry till it turns brown.
  • Take off the heat and add the fried cashews to the prepared rice.
  • Mix well and serve hot with yogurt or raita of your choice.
The black and white photograph of rice foes Susan's Black and white Wednesday event


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