Hot Mushroom Cashew Rice

Frugal meal numero two.

Extremely quick and easy to make. I reccommend preparing all your chopping in advance as I got myself in a fluster trying to do it as I went along. There isn't much to prepare so it won't take much extra time.

Hot Mushroom Cashew Rice

• 2 tbsp oil
• 1 handful of cashew nuts
• A pinch of cumin seeds
• 1 small onion, chopped finely (I used a red onion for pretty colours :) )
• 2 cloves garlic, minced
• Chilli flakes (I just used a pinch, but if you want real spice then use more)
• 1 handful fresh coriander, chopped
• 250g Mushrooms, sliced thinly
• 1/2 tin of chopped tomatoes
• 1/2 cup rice and 2/3 cup water
• Salt
  
• Soy yoghurt (optional)
• Lemon juice (optional)

1. Heat the oil in a large pan. When hot, add the cashew nuts and fry for 30-60 seconds until browned. Remove from the saucepan and set to one side.
2. With the remaining oil in the pan, add some cumin seeds. When they start to fizz it's time to add the onion. Fry for 3 minutes or so until soft and translucent.
3. Add the garlic, chilli flakes and salt. Fry for 30 seconds or so
4. Add the mushrooms, tinned tomatoes and fresh coriander. Heat for a minute or so
5. Add the rice and water and simmer for 15 minutes, until the rice is cooked through and the liquid is absorbed.
6. Serve with soy yoghurt and a splash of lemon juice.

I apologise now for the rubbish photos. I started eating it before I remembered and then just took quick ones while I balanced the bowl in my lap. Was good eatin'