Wild Rice With Sun-dried Tomatoes & Cashew Nuts

Put the sun-dried tomatoes in a bowl. Just cover with hot water, and leave to soak for about 15 minutes. Drain, roughly chop, and set aside.

Meanwhile, heat the oil in a large heavy shallow pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Stir through the rice and turmeric until the grains are well-coated and everything is combined.

Pour in the stock, and increase the heat a little. Season with some more salt and some black pepper. Cook for about 5 minutes, allowing the mixture to come to the boil, then stir through. Reduce the heat slightly, and simmer gently for 20-30 minutes until all the stock has been absorbed and the rice is cooked. If the rice is drying out too much while cooking, add a little more hot vegetable stock or hot water.

Stir through the chopped sun-dried tomatoes, then toast the cashew nuts in a dry frying pan over a low heat for 5 minutes until lightly golden. Add to the rice mixture, and stir through. Taste, and adjust the seasoning if needed. Serve hot.