Cashew Rice Recipe
An East Indian cashew rice recipe with turmeric and cinnamon.
Ingredients
- 1 cup basmati rice
- 1/2 cup cashews, roasted
- 2 tablespoons ghee, or melted butter
- pinch hing, or onion powder (or see other replacements above)
- 1/2 teaspoon salt
- 1 3/4 cups water
- pinch turmeric
- 1 cinnamon stick
- 1/2 cup raisins, (optional)
Instructions
- Wash and rinse the rice.
- In a 1 quart pan put 2 tablespoons ghee or melted butter, hing (or the replacement listed above), and the rice. Stir the mixture over medium heat for 30 seconds. Add water, the cinnamon stick, turmeric, salt and the raisins.
- Bring to a full boil, then cover and cook on very low heat for 18 minutes.
- While the rice is cooking, brown the cashews in a bit of butter over medium low heat. Stir the cashew pieces into the finished rice.
- Garnish with coriander leaves before serving if desired.
- Serves 4.
Notes
Variations:
These are both optional but I love adding extra vegetables for the added nutrition and great color.
1/2 cup peas
1/2 cup carrots, chopped
Nutrition
Calories: 398kcalCarbohydrates: 60gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 19mgSodium: 310mgPotassium: 331mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 38mgIron: 2mg
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