Spicy Rice with Cashews
Serves 6
Time 30 min
This nutty, currant-studded rice is ideal for serving with vegetable or chicken curries. Using fragrant jasmine rice gives it an extra touch.
Special Diets:
Ingredients
- 1 cup basmati or jasmine rice, rinsed well
- 1 teaspoon ghee or canola oil
- 3 tablespoons roasted, unsalted cashews
- 1 teaspoon curry powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground coriander
- 1/4 cup frozen peas
- 2 tablespoons dried currants
- 1/2 teaspoon fine sea salt
Method
Melt ghee in a medium saucepan over medium-high heat.
Toast rice in ghee until fragrant, about 2 minutes.
Add cashews, peas and currants; stir well.
Add curry powder, cinnamon, cloves, coriander, 2 cups water and salt; stir again.
Cover and bring to a boil. Immediately reduce heat to a simmer, and cook, covered, until all water is absorbed, about 25 minutes.
Nutritional Info:
Per serving: 160 calories (25 from fat), 2.5g total fat, 1g saturated fat, 0mg cholesterol, 210mg sodium, 35g carbohydrates (2g dietary fiber, 3g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup basmati or jasmine rice, rinsed well
- 1 teaspoon ghee or canola oil
- 3 tablespoons roasted, unsalted cashews
- 1 teaspoon curry powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground coriander
- 1/4 cup frozen peas
- 2 tablespoons dried currants
- 1/2 teaspoon fine sea salt