Madagascar Pink Rice with Cashews and Scallions

1 tbsp ghee or extra-virgin coconut oil
1 tspn cumin seeds
1 c Madagascar pink rice
(if you can't find this delicacy, basmati or brown rice will also work well, but it will take 40 minutes)
1/2 c raw cashews
2 c boiling water
1 tspn grated fresh ginger
1/2 tspn sea salt

Heat the ghee in a medium-sized saucepan over medium heat. Add the cumin and cook, stirring, for 1-2 min, until the seeds smell fragrant. Add the rice and cashews and saute for about 2 minutes. Lower the heat, then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15-20 minutes, until all of the water is absorbed. Garnish with the scallions before serving

From our shareholder and organic gourmet Leslie Cerier.