Basmati or brown rice would also work well. You might also try other exotic varieties of rice like Bhutanese red rice, which will imbue the dish with a deep russet red color. If you use Bhutanese red rice, increase the cooking time to about 20 minutes; for basmati or brown rice, increase to about 40 minutes.
- 1 tablespoon ghee or Nutiva extra virgin coconut oil*
- 1 teaspoon cumin seeds
- 1 cup Madagascar pink rice
- 1/2 cup whole, organic cashews*
- 2 cup boiling water
- 1 teaspoon fresh, grated ginger
- 1/2 tsp sea salt
- 1/2 cup scallions for garnish (white and green parts)
- Heat the ghee in a medium-size saucepan over medium heat. Add the cumin and cook, stirring, for 1 to 2 minutes, until the seeds smell fragrant. Add the rice and cashews and sauté for about 2 minutes. Lower the heat; then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15 to 20 minutes, until all of the water is absorbed. Garnish with the scallions before serving.
Excerpted with permission from Gluten-Free Recipes for the Conscious Cook By Leslie Cerier (New Harbinger Publications, 2010)
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