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


  1. 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.

  2. 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.

  3. 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)

Cook's Tips:

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.

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