1 cup brown Basmati rice
1/2 cup wild rice
1 quart water
3 Tbs. soy margarine
3 bunches scallions, minced
3 Tbs. minced fresh parsley
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
1/2 cup cashew pieces,
toasted
Rinse the Basmati and wild rice and combine
them in a heavy saucepan with the water. Bring to a boil, then simmer, covered, until the water is absorbed, about 35-40 minutes.
In a large skillet, heat the margarine until it melts. Add the cooked rice along with all the remaining ingredients
except the cashews. Saute over low heat for 10 minutes, stirring frequently. If the mixture seems dry, add a small amount
of water. Stir in the cashews and serve at once. Serves 6.
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