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.

And 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.

Spiced Cashew Rice

Food & Wine

As soon as I lifted the lid a smile came across my face.

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Course Side Dish

Ingredients

  

• 1 1/2 cups basmati or other long-grain rice
• 2 1/4 cups water
• 2 cinnamon sticks
• 10 cloves
• 3 bay leaves
• 1/8 tsp. turmeric
• 1 1/2 tsp. salt
• 1 Tbl. butter
• 4 Tbl. canola oil
• 2 tsp. black or yellow mustard seeds
• 1/4 cup chopped roasted, cashews

Instructions

 

• Rinse the rice until the water runs clear.
• Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt.
• Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
• Remove from the heat and let sit, without removing the lid, for 10 minutes.
• In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat.
• Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds.
• Add the cashews; cook, stirring, for 30 seconds longer.
• Gently stir the cashew mixture into the rice with a fork.

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