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Veggie Table - Show #28

Cilantro Rice

2 -- Onions, thinly sliced and divided equally
3 tbsp (50 mL) -- Butter
2 tbsp (25 mL) -- Unsalted (raw) cashew nuts, chopped
2 tbsp (25 mL) -- Raisins
9 -- Whole cloves
1 ½" (3.8cm) -- Piece, cinnamon stick
2 cups (500 mL) -- Basmati rice (washed until water runs clear)
1/3 cup+ (75 mL+) -- Cilantro (fresh coriander)
3 ½ - 4 cups (828-946 mL) -- Water
2 tsp (10 mL) -- Salt (or to taste)
For shallow frying -- Vegetable/canola oil

Press half of the sliced onions between paper towels. Heat oil (about ½" deep) in heavy saucepan over medium-high heat. When it turns "shimmery" or "hazy" add pressed onions. Fry until deep reddish-brown, stirring constantly to prevent burning. Remove onions with a slotted spoon and spread out on fresh paper towels. When cooked they should turn crisp. Pour out oil, wipe saucepan, reheat, and add butter. When foam has subsided, add raisins and cashews. Saut� about two minutes until toasted, remove with slotted spoon on to paper towels to drain. Saut� remaining onions until they are soft and golden brown. Stir in cloves, cinnamon stick and rice. Stir-fry until rice is opaque and dry. Add 3 ½ - 4 cups water and the salt. Bring slowly to a boil and while little "holes" appear, reduce heat and cover with a tight-fitting lid. Cook until the water has been absorbed and grains are soft and fluffy. Remove from heat and discard whole spices. Stir in cilantro, the nuts and raisins, and fried onions. Serve.