Mushroom and Cashew Pilaf

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Mushroom and Cashew Pilaf

 

 

I 1/2 cups long-grain rice, rinsed

1 cup cashew nuts

2 tablespoons (8 tsp) olive oil

5 green onions, thinly sliced

300 g (10 1/2 oz) button mushrooms, thinly sliced

1/2 cup currants

1 lemon, rind finely grated, juiced

125 g tofu feta cheese, crumbled

1/2 cup flat-leaf parsley, chopped

lemon wedges, to serve

 

 

1. Cook rice, following absorption method on packet.

 

2. Heat a large non-stick frying pan over medium-high heat. Add

cashews. Cook, stirring, for 4 minutes or until heated through. Remove

from heat. Set aside.

 

3. Add oil, onions and mushrooms to hot frying pan. Cook over

medium-high heat, stirring, for 2 minutes or until tender. Add

currants, lemon rind and juice. Cook for 30 seconds.

 

4. Add rice, cashews and feta. Toss over low heat to combine. Stir in

parsley, and salt and pepper. Serve with lemon wedges.

 

 

Serves 4.