A delightful rice dish combining the crunch of cashews with the sweetness of sautéed vegetables.
Combine the rice, water, and salt in a saucepan and bring to a boil.
For fluffier rice, let it rest covered for 5 minutes after cooking.
Melt the butter in a skillet over medium heat.
Ensure the butter doesn't brown for a milder flavor.
Add the diced carrot and chopped onion to the skillet and sauté until softened.
Stir occasionally to prevent sticking.
Stir in the cashews and peas, cooking until heated through.
Toast the cashews slightly for added crunch.
Combine the cooked rice with the vegetable mixture and stir well.
Mix gently to avoid breaking the rice grains.
Serve the rice warm, garnished with additional cashews if desired.
Pair with a fresh salad for a complete meal.
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