Cashew Rice Pilaf
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
6 about 7 cups
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Calories
35652 kcal
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Course
Side Dish
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Cuisine
Indian, International, Vegetarian, gluten-free
Cashew Rice Pilaf
Description
This recipe starts by gently cooking minced garlic, turmeric, cumin, and cinnamon in butter to bloom the spices and impart aroma. Jasmine rice is then added and toasted briefly, producing a slight crackling sound, which deepens the flavor and promotes a fluffy texture. Chopped cashews and dried fruit such as raisins, cranberries, or apricots are combined in the pot before simmering with water, salt, and a bay leaf.
The pot is brought to a boil, then simmered covered on low heat without stirring to allow the rice to absorb liquid fully. After resting off heat, the rice is fluffed and mixed with fresh cilantro for an herbal brightness. The pilaf features a balance of sweet notes from dried fruit, crunchy texture from cashews, and warm earthiness from the spices.
This dish pairs well as an accompaniment to many meat, vegetable, or curry dishes, providing a flavorful but gentle base. It highlights the use of aromatic spices typical in pilaf preparations.
Ingredients
- 2 Tbsp butter $0.20
- 1 clove garlic $0.08, minced
- 1/2 tsp Turmeric $0.05
- 1/2 tsp cumin $0.05
- 1/4 tsp cinnamon $0.03
- 2 cups jasmine rice $0.88, uncooked
- 1/2 cup cashews $1.68, chopped
- 1/4 cup dried fruit $0.38, includes raisins, cranberries, or chopped apricots
- 3 cups water $0.00
- 3/4 tsp salt $0.03
- 1 bay leaf $0.15, whole
- 1/4 bunch cilantro (optional) $0.19
Instructions
- Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
- Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
- Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. Do not remove the lid at all during the cooking process.
- After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 7 cups
Amount Per Serving
Calories 35652 kcal
% Daily Value*
| Serving | 7Cups | |
| Calories | 356.52kcal | 18% |
| Carbohydrates | 61.5g | 21% |
| Protein | 6.28g | 13% |
| Fat | 9.52g | 15% |
| Sodium | 350.08mg | 15% |
| Fiber | 2.6g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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