The vegetarian recipe for Tomato, Potato and Cashew Nut Rice:

servings – 2

Ingredients

  • 1 cup rice
  • 2 tomatoes (dice)
  • 2 potatoes (peel and dice)
  • 1/2 cup cashew nuts
  • 1 1/2 cup water
  • 1/4 cup vegetable oil

Seasonings

  • 2 tsp nutritional yeast flakes
  • 1 tsp salt
  • white pepper powder to taste

Method

  • Heat oil, saute potatoes and cashew nuts until fragrant.
  • Add rice, water, tomatoes, salt and nutritional yeast flakes; stir evenly.
  • Bring to a boil over high heat.
  • Switch to medium heat and cook until almost fully absorbed.
  • Switch to low heat and simmer until fully absorbed.
  • Dish out, set on plates and sprinkle over with white pepper powder.
  • Serve.