Preparation

Toast 500 g basmati rice and cook with vegetable broth. Allow to cool on a large, flat surface so it does not clump.

Meanwhile, sauté in a pan with a little oil and salt, some champignon mushrooms, cubes of a red bell pepper and 100 g of boiled beans. Finish cooking and let rest for one hour.

Combine the already cold rice with the vegetable mixture and add 100 g of cashews au naturel and a pinch of cinnamon.