Ingredients:
½ red onion, finely diced (1 cup dice)
1 tablespoon olive oil
1 ½ cups uncooked basmati or other long-grain white rice
½ cup uncooked quinoa
3 cups chicken or vegetable broth
1 cup finely diced yellow bell pepper (or other colour pepper)
¼ cup dried currants
1 bay leaf
3 cloves
2 inches piece cinnamon stick
1 teaspoon finely chopped garlic
½ teaspoon cumin
½ teaspoon salt
¾ cup (125 g) roasted unsalted cashews
chopped parsley to garnish
In large heavy saucepan, cook onion in olive oil on medium heat until softened. Add rice and quinoa. Cook mixture, stirring constantly, until grains are lightly golden, approximately 3 minutes.
Stir in broth, bell pepper, currants, bay leaf, cloves, cinnamon stick, garlic, cumin and salt. Bring to boil. Cover. Reduce heat to simmer. Cook 14 minutes.
Stir cashews into rice with fork. Cover to steam fluffed rice, 2 minutes. Sprinkle with chopped parsley to garnish. Serve hot.
