Ginger Stock Rice Bowls with Spring Onion & Cashews

🍚 Ginger Stock Rice Bowls with Spring Onion & Cashews Fluffy rice, warm ginger, toasted cashews and fresh spring onion make this a calm, useful bowl for lunch or dinner. The trick is to let the rice steam properly, then finish it with lime, herbs and crunchy cashews right at the end. Yield: 4 bowls Time: about 45 minutes 🛒 Ingredients - 300 g long-grain rice or basmati rice - 700 ml hot vegetable or chicken stock - 2 tablespoons olive oil or neutral oil - 35 g fresh ginger, cut into fine matchsticks, plus 1 teaspoon finely grated ginger - 6 spring onions, whites and greens separated, finely sliced - 1 garlic clove, finely grated - 1 teaspoon fine sea salt, plus more to taste - 1 teaspoon toasted sesame oil - 90 g cashews, toasted - 1 cucumber, peeled into ribbons or thinly sliced - 1 small handful coriander, mint or parsley, roughly chopped - 1 lime, zested and juiced - 1 tablespoon sesame seeds - Black pepper For the quick ginger oil: - 2 tablespoons olive oil - 1 teaspoon grated ginger - 1 teaspoon lime juice - Pinch of salt 👩‍🍳 Method 1. Heat the oven to 190C / 375F. Rinse the rice in a sieve until the water runs mostly clear, then drain well for a few minutes. 2. Warm 2 tablespoons oil in an oven-safe pot over medium heat. Add the ginger matchsticks and spring onion whites. Cook for 2 to 3 minutes, just until fragrant. Add the garlic for the final 30 seconds. 3. Stir in the drained rice and salt. Let the grains toast for 1 minute so they pick up the ginger oil. 4. Pour in the hot stock, stir once, cover tightly and bake for 22 to 25 minutes, until the stock is absorbed and the rice is tender. 5. Rest the covered pot for 10 minutes. This makes the rice fluffier and stops it turning heavy. 6. Toast the cashews in a dry pan until golden and fragrant. Mix the quick ginger oil in a small bowl. 7. Fluff the rice with a fork. Fold through lime zest, a squeeze of lime juice, sesame oil, spring onion greens and herbs. 8. Build bowls with ginger rice, cucumber ribbons, toasted cashews, sesame seeds, black pepper and a drizzle of ginger oil. ✨ Serving and storage Serve warm or at room temperature with extra lime. For meal prep, keep cucumber and cashews separate until serving so the bowls stay fresh and crisp. Leftover rice keeps well in the fridge for up to 3 days; reheat until piping hot. Save this one for an easy grain bowl night 🌿