Indian-Style Rice Salad

1. 1

   Bring stock, cinnamon and cardamom to a boil over medium-high heat. Add rice, reduce heat and simmer, covered, for 20-25 mins, until liquid is absorbed. Remove from heat. Set aside, covered, for 5 mins. Fluff with a fork then remove and discard spices. Set aside.

2. 2

   Heat oil in a saucepan over medium heat. Add onion and cook for 3 mins, until softened. Add spices and cook, stirring, for 1-2 mins, until fragrant. Allow to cool. Add rice and stir to combine. Add carrot, raisins, cucumber, cashews and fresh cilantro and stir to combine. Serve.

* Per serving · 4 servings · Values may vary.

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