Mushrooms and cashews combine to make this gorgeous pilaf, ideal as a side dish for a wide variety of main dishes. This is the quicker and easier version of a pilaf, which traditionally can be a bit tricky to get just right.
In a large saucepan over a medium heat, warm two tablespoons olive oil and fry the rice for 2 to 3 minutes then cover with boiling water. Cook for 35 to 40 minutes or until soft and fluffy then drain.
In a frying pan, warm the remainder of the oil then add the onion and cook and stir until soft, about 5 minutes. Add the celery, garlic, nuts, peppers and mushrooms and cook together for 5 to 7 minutes, stirring often. Add the rice and stir until well mixed and evenly warmed through, season well. Remove from the heat and serve hot.