large handful of freshly picked parsley, roughly chopped
zest and juice of one lemon
salt and pepper, to taste
Bring 1 ½ cups of Arborio rice and 2 1/2 cups of water to a boil. Add vegetable bouillon, cover and simmer for 12- 14 minutes until rice is plump and water has been absorbed. When cooked, set aside to cool slightly and use a wooden spoon to fluff up rice.
While rice is cooking, use a mortar and pestle to crush the cashews until they are roughly broken. If a mortar and pestle isn’t available use the edge of a flat knife to crush them. Set aside.
Heat coconut oil in a large pan over a medium heat. Add onion and garlic and fry for a few minutes until slightly translucent and fragrant. Add diced zucchinis and fry for a further 3 minutes until just tender. Remove from heat and add to a large bowl.
Add chopped parsley, crushed cashews, lemon rind and juice. Add warm Arborio rice and mix until thoroughly combined. Divide among serving bowls and top with additional grated lemon zest. Serve immediately.
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