Quinoa is a healthy grain that adds a light crunch to this aromatic rice dish.
Courtesy of Jennifer Low.
In large heavy saucepan, cook onion in olive oil on medium heat until softened.
Add rice and quinoa. Cook mixture, stirring constantly, until grains are lightly golden, approximately 3 minutes.
Stir in broth, bell pepper, currants, bay leaf, cloves, cinnamon stick, garlic, cumin and salt. Bring to boil. Cover. Reduce heat to simmer. Cook 14 minutes.
Stir cashews into rice with fork. Cover to steam fluffed rice, 2 minutes. Sprinkle with chopped parsley to garnish. Serve hot.