Cashew and Sweet Potato Rice
- Serves: 1
- Preparation and cooking time: 30 minutes
- Note: Cooking time assumes that the brown rice is par-boiled and cooking time on the packet says 25-30 minutes.
- 1 handful of brown rice (about 30g)
- A few cashew nuts (10-20g)
- 1 small sweet potato (about 200g)
- 1 good vegetable stock cube or half a level tablespoon of vegetable stock granules/powder
- Put the kettle on.
- In a pan, put the rice and vegetable stock.
- Once the kettle has boiled, add the boiling water to the pan covering the rice by about 1cm.
- Give it a stir so that the stock has dissolved and put the lid on. Place on a medium heat and set your kitchen timer for 25 minutes.
- Roughly chop the cashew nuts and stir them into the rice. Remember to put the lid back on.
- Chop the sweet potato into bite size chunks and stir them into the rice. Add more water from the kettle so that the sweet potato is just covered.
- Put the lid back on and let it bubble gently (more than simmer, but not furious).
- Check it from time to time so that it doesn't boil dry. If it looks like it's going to boil dry, add some more water from the kettle. There's no need to keep stirring it.
- When 25 minutes have passed, turn off the heat and let it stand for 5 minutes.
If your brown rice is not par-boiled, cook for 45 minutes instead of 25. Also, don't add the sweet potato until the rice has been cooking for 25 minutes; it will go mushy if you cook it for too long. The cashew nuts won't mind being cooked for longer.