1 small onion peeled and chopped
½ celery stalk sliced
1tsp ground coriander
1tsp ground cumin
150g button mushrooms, sliced
250g rice
2tbs light soy sauce
½ tsp sugar
½ tsp salt
500ml vegetable stock
30g cashew nuts to garnish
Measure 250g of rice and rinse well, then place the rice into the rice bowl and fill with
500ml vegetable stock. Chop and fry the vegetables with the coriander and cumin,
then add to the rice and add the oil, soy sauce, sugar and salt.
Close the lid on the Rice Cooker and turn on, cook until the indicator light goes off and
then leave to stand for 15 minutes with the lid closed.
Garnish with cashew nuts.
Serves 2
