Lunch: Cashew Rice

We dress hot cooked basmati rice with a mixture of sautéed ginger, chili peppers, and cashews and a healthy dollop of plain yogurt to make this exotic and flavorful side dish.

Ingredients

2 c. basmati rice
2 1/2 tsp. salt
1/2 c. vegetable oil
1 tsp. brown (or yellow) mustard seeds
3/4 c. chopped cashews
1 medium onion
1/2 red bell pepper
1 tsp. finely chopped green chili (such as Thai)
2 tsp. finely chopped fresh ginger
1 1/2 c. plain whole-milk yogurt

Instructions

Rinse the rice in a bowl with cold water. Drain and repeat until the water is no longer cloudy. Drain completely. Add the rice, 1 teaspoon salt, and 3 cups water to a 2-quart saucepan, cover, and bring to a boil. Reduce heat to low and cook, covered, for 20 minutes. Remove from heat. Fluff with a fork.
Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and cook for 30 seconds. Add the cashews and cook until lightly browned, about 20 seconds. Add the onion, peppers, ginger, and remaining 1 1/2 teaspoons salt, and cook until the onion is tender, about 5 minutes. Toss rice with the onion mixture and the yogurt. Nutritional information is based on a 1/2-cup serving.

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