Jazzmen Rice & Cashew Pilaf
This sweet and crunchy Jazzmen rice dish is great as a side dish, yet filling enough for a meal.
2 Tbsp butter
1 clove garlic, minced
½ tsp turmeric
¾ tsp cumin
¼ tsp cinnamon
2 cups uncooked Jazzmen rice
½ cup chopped cashews
¼ cup dried golden raisins & cranberries mixed (about half & half)
3 cups water
1 tsp salt (more to taste)
1 whole bay leaf
¼ bunch cilantro, roughly chopped
In a medium sauce pot, add the butter, minced garlic, turmeric, cumin, and cinnamon. At low/medium heat, stir for about 1 minute to soften the garlic and toast the spices.
Add the dry Jazzmen rice, turn the heat up to medium, and occasionally stir for about two minutes. Add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir to combine the ingredients.
Place a lid on the pot and turn the heat to high to bring the pot to a boil. Do not remove the lid until after resting period. Immediately turn the heat down to low once boiling and simmer for 20 minutes. Turn the heat off after the 20 minutes and allow it to sit for 15 minutes.
Remove the lid and fluff cooked jazzmen rice with a fork. Fold cilantro into the rice and serve hot.