Instructions:

Yield: 6 servings

4 tbsp Peanut oil
2 cup Short-grain brown rice
4 1/2 cup Water
Salt
2 ea Garlic clove, slivered lengthwise
1 cup Broken unsalted cashews

1. Heat 1 1/2 tbs oil in a large saucepan over medium-high heat. Add the rice and saute, stirring, about 2 min. Add the water and 2 tsp salt, and heat to boiling, stirring well. Cook, covered, over medium-low heat until the water is absorbed and the rice is tender, about 45 min.

2. Just before the rice is cooked heat the remaining 2 1/2 tbs oil in a small heavy skillet over low heat. Add the garlic and saute gently until golden, about 3 min. Stir in the cashews and cook 1-2 min more. Sprinkle with a pinch of salt.

3. Pour the cashew, garlic, and oil mixture over the cooked rice. Toss with a fork and spoon into a serving dish.