Hot Cashew and Spinach Rice

V

Here's a colourful and easy vegetarian dish that makes a satisfying main course all on its own. Toasted cashew nuts add extra protein as well a lovely crunchy texture.

Serves 1

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
5 ml/1 tsp curry paste
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock
75 g/3 oz/1/3 cup easy-cook (converted) rice
100 g/4 oz baby spinach leaves
Salt and freshly ground black pepper

1. Put the onion, garlic and curry paste in the ceramic cooking pot. Pour in a little of the stock and stir until blended, then stir in the rest of the stock. Stir in the rice, cover with the lid and turn on the slow cooker to High. Cook for 40 minutes.
2. Give the rice a stir, then lay the spinach on the surface of the rice. Season with salt and freshly ground black pepper. Replace the lid and cook for a further 20-30 minutes or until the spinach has wilted and the rice is cooked and tender.
3. Stir to mix the rice and spinach together, then taste and reseason, if necessary. Serve at once, topped with a spoonful of natural thick yoghurt and scattered with toasted cashew nuts.

Cook's tips
Look for ready-toasted cashew nuts in the supermarket. If you can't get any, toast plain unsalted nuts in a small non-stick frying pan over a medium heat for 2-3 minutes, stirring frequently. Turn off the heat as soon as the nuts start to colour as they will continue cooking for a little while in the heat of the pan. Toasted flaked (slivered) almonds may be used instead of cashews, if preferred.
If baby spinach leaves are unavailable, use ordinary spinach leaves or Swiss chard instead, removing any tough stalks and tearing the leaves into smaller pieces.

---