John Myers
Ingredients for 6 servings:
- 3 cups Basmati
- 6 cups vegetable broth
- 1 can pineapple, chopped
- 5 spring onions (or leeks – is spicier)
- 1 cup raisins (more to taste)
- 1 clove(s) garlic
- 1 pack of cashew nuts (also salted
- ½ tsp curry powder
- 1 tbsp oil (possibly sunflower oil)
- a little cayenne pepper or chili powder
- a little salt and pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
without mayonnaise
Cook the rice with vegetable stock for about 8 minutes, then transfer to a bowl. Drain the can of pineapple, reserving the juice. Soak the raisins in the pineapple juice. Trim and finely chop the spring onions. Chop the pineapple slightly, then add both to the rice. Peel the garlic and press it into the rice. Add the raisins and pineapple juice to the rice. Mix everything together. Chop the cashews slightly and lightly toast them in a dry pan, then add them to the rice mixture. Season to taste with curry powder, cayenne pepper, pepper, and a little salt (be careful if the cashews are salted!). Finally, mix in the oil and season again. The salad tastes great both immediately and well-seasoned.
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