toasted cashew nut fried rice

WITH SILVERBEET

Children love this dish as rice is always a winner, and it’s a great way to encourage them to eat nuts and green vegetables.

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SERVES: 4 as a side

PREPARATION: 10 minutes

COOKING: 20 minutes

200 g (7 oz/1 cup) basmati rice

1 pinch fine sea salt

3 tablespoons olive oil

1 teaspoon mustard seeds

100 g (3½ oz) raw cashew nuts

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 red chilli, seeded and finely chopped, plus extra to serve (optional)

60 g (2¼ oz) trimmed silverbeet (Swiss or rainbow chard), shredded

finely grated zest of 1 lemon

sea salt flakes

freshly ground black pepper

Lightly toast the rice in a dry lidded pan until aromatic. Stir in the salt, 1 tablespoon of the olive oil and 500 ml (17 fl oz/2 cups) water. Bring to the boil, cover and reduce the heat to low. Very gently cook for 15 minutes, then remove from the heat and set aside for 5 minutes with the lid on.

Meanwhile, heat the remaining oil in a frying pan and fry the mustard seeds for 30 seconds. Add the cashew nuts and stir-fry for 30 seconds more. Add the onion and cook over a medium heat, stirring constantly, until golden and caramelised, about 10 minutes. Add the garlic and chilli and cook for 3 minutes more. Finally, add the silverbeet and cook until wilted.

Fluff the rice with a fork and tip into a shallow serving dish. Gently fork through the onion, silverbeet and most of the lemon zest. Taste for seasoning and add more salt and pepper if needed. Sprinkle with the remaining lemon zest and chilli (if using). Serve hot.