Recipe for rice pilaf with cashews and herbs

Serves 8

3	tablespoons canola oil
1	teaspoon butter
2	onions, sliced
2	teaspoons curry powder
½	teaspoon ground cardamom
¼	teaspoon ground cinnamon
	Salt and pepper, to taste
1½	cups basmati rice
3	cups chicken stock, heated to boiling
1	cup whole roasted cashews
⅓	cup fresh cilantro, roughly torn
¼	cup fresh dill, roughly torn
1	bunch scallions (white and light green parts only), chopped

1. In a large, flameproof casserole over medium-high heat, heat the oil. When it is hot, add the butter. Cook the onions, stirring often, for 8 minutes or until softened. Add the curry powder, cardamom, cinnamon, salt, and pepper. Cook, stirring, 2 minutes more.

2. Add rice and stir well. Add the boiling stock and turn the heat to medium-low. Cook, uncovered, for 25 minutes (stir occasionally after 10 minutes), or until rice is tender.

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3. Cover and set aside for 5 minutes. Add the cashews, cilantro, dill, and scallions. Stir well, taste for seasoning, and add more salt and pepper, if you like.

Luke Pyenson