Summary

Ingredients

• 3 cup basmati
• 6 cup vegetable broth
• 1 can pineapple, cut into pieces
• 5 spring onion (s) (or leek - is spicier)
• 1 cup raisins (more if you like)
• 1 clove garlic
• 1 pack cashew nuts (also salted
• 0.5 teaspoon ½ curry powder
• 1 tablespoon oil (possibly sunflower oil)
• a little cayenne pepper or chili powder
• a little salt and pepper

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Instructions

1. Cook the rice with vegetable stock for about 8 minutes, then place in a bowl.
2. Drain the can of pineapple, catching the juice. Soak the raisins in the pineapple juice. Clean and finely chop the spring onions. Cut the pineapple pieces a little smaller, then add both to the rice. Peel the garlic and press it into the rice. Add the raisins with the pineapple juice to the rice. Now mix everything. Chop the cashew nuts a little and lightly roast them in a dry pan, then add to the rice mixture. Now season with curry powder, cayenne pepper, pepper and a little salt (be careful if the cashews are salted!). At the end, mix in the oil and season again.
3. The salad tastes both instantly and well drawn.