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Paprika-Cashew Rice

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Ingredients for 4 servings:

  • 1 small onion(s)
  • 1 tbsp oil
  • 1 clove(s) garlic
  • 1 cup(s) wild rice (250 ml)
  • 1 cup(s) whole grain risotto rice
  • 4 cups water
  • 1 pointed pepper
  • 2 tbsp cashew nuts, roasted
  • salt and pepper
  • 1 tbsp herbs, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with wild rice and wholegrain risotto rice

Combine the rice varieties and cook in salted water until tender. This takes about 30 minutes. Then let it soak for another 5 minutes. Peel and dice the onion. Peel and dice the garlic clove. Wash, halve, deseed, and dice the bell pepper. Sauté the onion and garlic in oil and add the bell pepper. Sauté for 10 minutes and mix with the cooked rice. Chop the cashews and add them along with the herbs. Season with salt and pepper. Delicious as a side dish or main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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