Cashew-Curry Fruited Rice
Serve this recipe as a light vegetarian main dish or as a side with roasted chicken.
- 1 tbsp (15 mL) butter
- ¼ cup (60 mL) raw, unsalted whole cashews, broken in half
- 1 tsp (5 mL) curry powder
- ¼ tsp (1 mL) Korintje Cinnamon or ground cinnamon
- 1 bay leaf
- ¾ cup (175 mL) chopped onion
- 1 tsp (5 mL) finely grated fresh gingerroot
- ½ cup (125 mL) Basmati rice, rinsed
- 1 ½ cups (375 mL) water
- ¼ cup (60 mL) dried apricots, chopped
- ¼ cup (60 mL) sweetened dried cranberries
- 2 tbsp (30 mL) fresh cilantro, snipped
Melt the butter in a 10" (25-cm) Nonstick Fry Pan over medium heat. Add the cashews and toast for 6–7 minutes, or until they’re browned and fragrant, stirring occasionally.
Add the curry powder, cinnamon, and bay leaf. Cook for 30–45 seconds, stirring constantly to coat the cashews. Remove cashews from the pan (do not wipe the pan) and set aside.
In the same pan, cook the onion and ginger over medium heat for 2–3 minutes, or until the onion is tender. Add the rice, stirring to coat. Add the water, apricots, and cranberries; stir and cover.
Reduce the heat to low and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender. Remove the pan from the heat and let it stand for 5 minutes.
Fluff the rice with fork and discard the bay leaf. Sprinkle the cilantro and cashews over the rice to serve.
- 2 servings of (1¼ cups/300 mL)
Nutrients per serving:
Calories 340, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 54 g, Fiber 4 g, Sugars 27 g (includes 0 g added sugars), Protein 6 g
The toasted, spiced cashews in this recipe add an incredible layer of flavor and texture. In fact, the cashews are so good, you might want to make a large batch to serve as a savory party snack.
Basmati rice, literally translated, means “queen of fragrance," and is from the Himalayan region. It has a nutty, perfumy flavor and aroma attributed to the aging of this grain to decrease its moisture content.