Posted: January 23 2011 in RecipesRice

3 tbsp oil
2 tsp cumin seeds
¼ tsp ground cloves
1 bay leaf
¼ tsp dried hot red pepper flakes
1 small onion, minced
2 garlic cloves, minced
1 cup Lundberg Wehani Rice, uncooked
½ tsp salt
1/3 cup roasted cashews, chopped

Heat oil in large heavy saucepan with tight fitting lid. Add cumin seed, cloves and bay leaf and stir Add pepper, onion and garlic. Continue to cook, stirring until the onion is soft. Stir in Wehani until coated thoroughly. Add 2¼ cups hot water and salt. Bring to a boil. Reduce heat and simmer, covered for 45 minutes. Do not remove lid. Remove pan from heat and let sit, covered for 15 minutes. Remove bay leaf, stir in cashews and serve. Yield 4 cups.

Recipe from Lundberg Family Farms website