Madagascar pink rice has an enticing color and an unusual, almost tropical flavor, but if you can't find it, basmati or brown rice would also work well. If you do have access to some of the newer, more exotic varieties of rice, you might also try this with Bhutanese red rice, which will imbue the dish with a deep russet red color. If you use Bhutanese red rice, increase the cooking time to about 20 minutes; for basmati or brown rice, increase to about 40 minutes.
| 1 Tbsp. ghee or extra–virgin coconut oil | |
| 1 tsp. cumin seeds | |
| 1 cup Madagascar pink rice | |
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1⁄2 cup Navitas Naturals Cashews |
| 2 cups boiling water | |
| 1 tsp. fresh grated ginger | |
| 1⁄2 tsp. sea salt | |
| 1⁄2 cup scallions (white and green parts), for garnish |
Heat the ghee in a medium-size saucepan over medium heat. Add the cumin and cook, stirring, for 1 to 2 minutes, until the seeds smell fragrant. Add the rice and cashews and sauté for about 2 minutes. Lower the heat, then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15 to 20 minutes, until all of the water is absorbed. Garnish with the scallions before serving.
Excerpted with permission from Gluten-Free Recipes for the Conscious Cook By Leslie Cerier (New Harbinger Publications) by Leslie Cerier
