Cashew-Curry Fruited Rice
This dish can be served as a light vegetarian main dish or as a side dish with roasted chicken.
- 1 tablespoon butter
- 1/4 cup raw, unsalted whole cashews, broken in half
- 1 teaspoon curry powder
- 1/4 teaspoon Korintje Cinnamon
- 1 bay leaf
- 3/4 cup chopped onion
- 1 teaspoon finely grated fresh gingerroot
- 1/2 cup uncooked basmati rice
- 1 1/2 cups water
- 1/4 cup dried apricots, chopped
- 1/4 cup sweetened dried cranberries
- 2 tablespoons snipped fresh cilantro
Melt butter in (10-in.) Skillet over medium heat. Add cashews and toast about 6-7 minutes or until browned and fragrant, stirring occasionally. Add curry powder, cinnamon and bay leaf; cook 30-45 seconds, stirring constantly to coat cashews. Remove cashews from Skillet (do not wipe out Skillet). Set cashews aside.
In same Skillet, cook onion and gingerroot over medium heat 2-3 minutes or until onion is tender. Add rice, stirring to coat. Add water, apricots and cranberries; stir and cover. Reduce heat to low; simmer 18-20 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes.
Carefully remove lid; fluff rice with fork and discard bay leaf. Sprinkle cilantro and cashews over rice.
- 2 servings of 1 1/4 cups
Nutrients per serving:
Calories 340, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 54 g, Protein 6 g, Sodium 50 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
2 starch, 1 1/2 fruit, 2 fat (3 1/2 carb)
The toasted, spiced cashews in this recipe add an incredible layer of flavor and texture to the finished dish. In fact, the cashews are so good, you might try making a large batch and serving as a savory party snack.
Basmati rice, literally translated, means "queen of fragrance" and is from the Himalayan region. It has a perfumy, nutlike flavor and aroma attributed to the aging of this grain to decrease its moisture content.