Lunch: Curried Rice Pilaf with Cashews

Ingredients

1 medium onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons Madras curry powder
1 cup basmati rice, rinsed and drained well
1 1/2 cups water
1/2 cup chopped salted roasted cashews
1/3 cup chopped fresh cilantro

Instructions

Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.

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