How to make
Heat the butter and olive oil over medium heat and fry the carrots and celery, which have been cut into cubes.
Once the vegetables soften, pour 5.3 oz (150 g) of cashews and a little salt and stir, until they starts to aquire a light golden color. Then add the pine nuts and chives and cook for another minute or two.
Add the rice and stir for another minute, then pour the warm vegetable broth.
Add the spices and reduce the heat by one or two degrees. Leave it to simmer for about 15 minutes or until the liquid is absorbed by the rice.
It is best to try and if it is still hard to add very little water. This rice should not swell too much and the grains should not stick together.
Remove the pot from the heat and if desired, sprinkle with more spices according to your taste and cover with a lid for 4-5 minutes before serving.
This rice is suitable for an appetizer or main.
Enjoy your meal!
