1/2 tablespoon of butter
2 tablespoons of oil
3/4 cup of finely chopped onion
2 cups of grated carrots, well-scraped into the bowl
1 cup of chopped fresh parsley
3 cups of vegetable broth (the one you keep when cooking vegetables)
2 teaspoons of flaky sea salt
3 tablespoons of uncooked whole wheat rice
1 cup of raw cashews, finely chopped
1 cup of plain natural yogurt
1/2 tablespoon of butter
2 tablespoons of oil
3/4 cup of finely chopped onion
2 cups of grated carrots, well-scraped into the bowl
1 cup of chopped fresh parsley
3 cups of vegetable broth (the one you keep when cooking vegetables)
2 teaspoons of flaky sea salt
3 tablespoons of uncooked whole wheat rice
1 cup of raw cashews, finely chopped
1 cup of plain natural yogurt
Melt the butter and oil in a pressure cooker
Sauté the onion for 1 minute
Add the carrots and sauté until the onion is translucent and the carrots are slightly tender, about 5 minutes
Combine the parsley and broth
Let it come to a boil and then add the rice
Close the lid and cook for 15 minutes or in a regular pot for 45 minutes, until the carrots are still slightly crunchy but cooked through
Add the cashews and stir
Serve each bowl with 4 tablespoons of plain natural yogurt
Garnish with four bowls.
