Rice and vegetables
Place the rice into a fine-mesh sieve and rinse until the water runs clear. Boil the water, add the rice, cover the pan, switch off the heat and allow the rice to absorb the water for around 10 minutes. Roast the cashews nuts without oil until golden brown, then put aside. Heat oil in a high-sided non-stick pan, add the leek, press and add the garlic, mix and stir fry for a short time. Add the chard and steam until tender. Mix in the currants (add water if necessary) and season to taste.
Mix the lemon zest, juice and oil together and season to taste.
Place the rice and vegetables onto plates and serve with the yoghurt sauce.