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Spiced Cashew Rice

Aaah the aromas….they’re dancing through my kitchen.  As soon as I lifted the lid a smile came across my face.  The sight was beautiful, like an apple pie fresh from the oven beautiful.

Spiced Cashew RiceAnd the aromas…cinnamon & clove, toasted cashews & mustard seeds…aaah (the angels in heaven moment).  Looks beautiful, smells awe-mazing, but the taste makes it a ‘winning’ dish.  Thank you Food & Wine for this lovely Spiced Cashew Rice recipe.  Perfect with our Shark Kebobs with Orange-Avocado Salsa.  I will look for excuses to make this dish again.

Shark Kebobs aka Shark Bites

Spiced Cashew Rice
As soon as I lifted the lid a smile came across my face.
Recipe type: Side Dish
  • 1½ cups basmati or other long-grain rice
  • 2¼ cups water
  • 2 cinnamon sticks
  • 10 cloves
  • 3 bay leaves
  • ⅛ tsp. turmeric
  • 1½ tsp. salt
  • 1 Tbl. butter
  • 4 Tbl. canola oil
  • 2 tsp. black or yellow mustard seeds
  • ¼ cup chopped, roasted, cashews
  1. Rinse the rice until the water runs clear.
  2. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt.
  3. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
  4. Remove from the heat and let sit, without removing the lid, for 10 minutes.
  5. In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat.
  6. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds.
  7. Add the cashews; cook, stirring, for 30 seconds longer.
  8. Gently stir the cashew mixture into the rice with a fork.


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