Spicy Rice with Cashews

Spicy Rice with Cashews

Serves 6

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

  • 1 teaspoon ghee or expeller-pressed canola oil
  • 1 cup basmati or jasmine rice, rinsed well
  • 3 tablespoons dry roasted, unsalted cashews
  • 1/4 cup frozen peas (no need to thaw)
  • 2 tablespoons dried currants
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground coriander
  • 1/2 teaspoon fine sea salt
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Melt ghee in a medium saucepan over medium-high heat. Toast rice in ghee until fragrant, about 2 minutes. Add cashews, peas and currants; stir well. Add curry powder, cinnamon, cloves, coriander, 2 cups water and salt; stir again. Cover and bring to a boil. Immediately reduce heat to a simmer, and cook, 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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