In a pot, over medium - high heat, melt half of the dairy free butter and olive oil. Add cashews and almonds and brown until golden and then set aside, using the leftover oils brown the pine nuts and these aside too. Be sure to constantly stir the nuts to avoid burning.
1 tablespoon Dairy free butter, 2 tablespoon Olive oil, ⅓ cup Pine Nuts, ⅓ cup Raw almonds, ⅓ cup Raw cashew nuts
In the same pot, heat up the remainder of the olive oil and dairy free butter and sweat the finely diced onion until soft and translucent. Add the white basmati rice on top of the onion and stir until completely coated in oil. Then add all the spices and salt to the rice and stir until completely coated in the oil.
1½ cups Basmati Rice, 1 tablespoon Dairy free butter, 2 tablespoon Olive oil, 1¼ medium Brown onion, 1½ tablespoon Lebanese 7 spice, ½ teaspoon Cinnamon, 1½ teaspoon Salt, ½ teaspoon Cracked black pepper
Now add the water and vegetables. Stir these through the rice, ensuring vegetables are evening dispersed. Taste test the water, it should be on the salty side as the rice will double in size.
2 cups Frozen peas, carrots & corn, 2¼ cup Water
Place the lid on the pot and bring the spiced rice and vegetables to a soft boil, then turn the heat down to low and allow rice cook for 10 minutes. Turn off the heat, keep the lid closed for at least 5 minutes (see note 1). Serve rice with browned nuts on top.