Fragrant long-grained rice with vegetables cooked in spices


You can use the recipe as written, or improvise with the vegetables you have on hand. Meats, such as chicken, lamb or beef can also be cooked and layered with the rice and vegetables. You can buy the spices whole and grind them in a coffee grinder for more vibrant flavor.

Preheat oven to 350°F.

Sauté onion in 1 tablespoon butter in a large frying pan over medium high heat until golden. Add in all spices and mix to combine. Add all the vegetables and sauté for up to 5 minutes.

Butter a large casserole dish and add all the ingredients, mixing or layering rice and vegetables. Cover with aluminum foil and bake for 30 minutes. While the rice is baking, sauté the cashews and raisins in the remaining tablespoon butter and crumble the hard boiled eggs into a small bowl. When rice comes out of the oven, sprinkle the prepared cashews, raisins and hard boiled eggs on top and serve.

Adapted from Everybody Cooks Rice by Norah Dooley