Here’s what you
need:
For the
topping:
1 C roasted,
unsalted cashews
4 slices
good white bread, torn in pieces
2 T melted
Earth Balance non-dairy butter
For the
rice:
2 T Earth
Balance non-dairy butter
1 medium
onion, minced
2 jalapeno
peppers, stemmed, seeded and minced
1 T fresh
ginger, minced
2 cloves
garlic, minced
1 t cardamom
4 C
vegetable broth
4 C coconut
milk (Silk brand beverage)
2 C water
3 C rice
Salt and
pepper to taste
(cilantro
and lime for garnish)
Here’s what
you do:
Process the
cashews in a food processor until crumbly – not too long. Add the bread and
melted Earth Balance. Set aside.
Melt 2 T
Earth Balance. Saute the onions and jalapenos until soft, but not brown – about
5 minutes. Add the garlic, cardamom and ginger and continue to cook for a few
minutes. Add the broth, milk and water. Bring to a simmer. Add the rice, salt
and pepper. Return to a simmer, lower heat, cover and cook for about 20 minutes
– stirring often. Pour creamy rice mixture in a prepared 9x13 casserole. Top
with cashew bread crumbs. Bake 350 degrees for about 20 minutes.
