Spicy Rice with Cashews

Spicy Rice with Cashews

Serves 6

This fragrant, dried currant-studded rice is ideal for serving with vegetable or chicken curries.

  • 1 cup (dry) white Texmati, Basmati or Jasmine rice
  • 2 cups water
  • 1 teaspoon ghee or oil
  • 3 tablespoons dry roasted, unsalted cashews
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1/4 cup fresh or frozen peas
  • 2 tablespoons dried currants
  • 1/2 teaspoon salt
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Wash rice and drain well. Sauté rice a few minutes in ghee. Add cashews, peas and currants; stir well. Add spices, water and salt; stir again. Cover and bring to a boil. Immediately reduce heat and simmer, covered, until all water is absorbed, about 25 minutes.

Nutritional Info: 
Per Serving:160 calories (25 from fat), 2.5g total fat, 1g saturated fat, 0mg cholesterol, 210mg sodium, 35g carbohydrate (2g dietary fiber, 3g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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