Cashew Rice Recipes
CASHEW RICE
BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT CURRIED RICE WITH CASHEWS
Coconut curried rice.
Provided by SkeezicksDuke
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine coconut water, rice, chicken bouillon, curry powder, cinnamon, chili powder, turmeric, and black pepper in a pot; bring to a boil. Reduce heat to low and simmer for 6 minutes. Stir cashews into rice mixture and cook for 2 minutes more. Let stand for 2 to 3 minutes; fluff rice with a fork.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 19.2 g, Cholesterol 0.2 mg, Fat 3.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 508.3 mg, Sugar 0.3 g
CASHEW RICE PILAF
This hearty dish will add pizzazz to your plate with its beautiful blend of flavors and colors. I often serve it as a main course with salad and bread. -Tina Coburn, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.
Nutrition Facts : Calories 287 calories, Fat 11g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 541mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 7g protein.
CASHEW RICE PILAF
This is a very simple recipe, but it's made savory by using chicken broth and adding the cashews. It doesn't take long to make, and I've found that fresh parsley really enhances the flavor of the dish rather than dried parsley.
Provided by breezermom
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in the melted butter in a large skillet over medium-high heat, stirring constantly (about 4 minutes). When the onions are almost tender, reduce the heat and add the minced garlic. Cook for 2 minutes more. Add the chicken broth, rice and salt; bring to a boil.
- Cover and reduce heat. Simmer for 25 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, and stir in the cashews and parsley.
CASHEW RAISIN RICE PILAF
Very good low-fat rice pilaf. This dish is very good with poultry and pork dishes.
Provided by GRANNYLORETTA
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
- Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
- When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 41.3 g, Fat 9.5 g, Fiber 3 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 346.4 mg, Sugar 3.7 g
ONE-POT CURRY CASHEW CHICKEN AND RICE
Meet one of my family's most-requested one-pot meals: curry cashew chicken and rice. They love it for the delicious mix of flavors - tender bites of chicken, crunchy cashews, curry, cilantro, peas, and fresh ginger. I love it even more because it's ready in about 30 minutes, and most of that is hands-off time!
Provided by Monica | Nourish + Fete
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Season the chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed skillet, warm the oil over medium-high heat, then saute the chicken pieces, turning occasionally, until they are lightly browned on all sides, 4-5 minutes. Transfer chicken to a plate.
- Add the ginger and curry powder to the pot and cook until fragrant, 30-60 seconds. Stir in the broth, scraping up any browned bits from the bottom of the pan. Bring to a boil, then add the rice, raisins, lemon zest and juice, and an additional 1/2 teaspoon kosher salt. Return the chicken and any accumulated juices to the pot.
- Bring mixture to a boil, then cover and reduce heat to medium. Cook for about 20 minutes, until the broth is absorbed, rice is tender, and chicken is cooked throughout. Remove pan from the heat, stir in the peas, re-cover and let stand for 5-10 minutes, until peas are warmed through.
- Sprinkle cilantro and cashews over the dish, stir to combine, and serve immediately. Any leftovers will keep in the fridge for 3-4 days.
Nutrition Facts : Calories 413 kcal, Carbohydrate 42 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 497 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
More about "cashew rice recipes"
CASHEW RICE - RICE RECIPES - COUNTRY LIVING
From countryliving.com
5/5 (1)Total Time 55 minsCuisine IndianCalories 11 per serving
- Drain completely. Add the rice, 1 teaspoon salt, and 3 cups water to a 2-quart saucepan, cover, and bring to a boil.
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4.8/5 (6)Total Time 35 minsCategory Side DishCalories 280 per serving
- Add in red pepper, green onions, garlic and cashews. Cook until red peppers are tender but not too soft. About 5 minutes.
- Fluff rice with fork and stir in vegetable/nut mixture. Add lemon zest and stir to incorporate. Add in 1 tsp salt if needed.
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From budgetbytes.com
5/5 (22)Total Time 1 hrServings 7Calories 357 per serving
- 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.
BROWN RICE & CASHEW SALAD (INSTANT POT & STOVETOP)
From instantpoteats.com
Cuisine AustralianTotal Time 45 minsCategory SaladCalories 368 per serving
- Add brown rice, water, vegetable stock cube and salt to the Instant Pot and stir. Scrape down any rice kernels from the sides of the pot. Secure and lock the lid. Select Pressure Cook (Manual on older models) and set it to 25 minutes on HIGH pressure. The Instant Pot will take about 10 minutes to come to pressure, then the 25-minute timer will begin.
- In a large pot, bring 8 -10 cups of water to a boil. Add 2 cups of brown rice, vegetable stock cube and salt and cook in boiling water for 30-35 minute. Drain the rice through a sieve, then return back to the empty pot and cover with a lid for 5 minutes (this is called steam/dry method); then fluff the rice with a fork allow to cool.
- While the rice is cooking, dice the vegetables for the salad. Chop 2/3 of the cashew nuts into smaller pieces and reserve the rest whole. Set aside.
HONEY CASHEW CHICKEN WITH RICE RECIPE | MYRECIPES
From myrecipes.com
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- Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
- Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.
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4.3/5 (4)Total Time 35 minsCategory DessertCalories 210 per serving
- Mix cashew milk, rice, maple syrup, coconut oil and salt together in a medium saucepan and bring to a boil.
- If your rice pudding is too thick you can add additional cashew milk until it is the consistency you desire. You can also add additional maple syrup if you prefer a sweeter taste.
THAI COCONUT CASHEW RICE - THE CHUNKY CHEF
From thechunkychef.com
Reviews 26Estimated Reading Time 5 minsServings 6-8Total Time 50 mins
- To a medium pot, add rice, coconut milk, minced garlic, salt and water. Stir together to combine, cover, and bring to a boil.
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From foodandwine.com
5/5 Total Time 35 minsServings 4-6
- Bring a large saucepan of water to a boil. Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes. Drain, shaking out the excess water. Return the rice to the pan. Cover tightly and cook over very low heat for 10 minutes. Fluff the rice with a fork, cover and keep warm.
- In a large, deep nonstick skillet, heat the oil. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 2 minutes. Add the onion, bay leaves and turmeric and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes. Add the cashews and chickpeas and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the rice and lemon juice and toss to combine. Discard the bay leaves. Serve hot or warm.
COCONUT-CASHEW RICE RECIPE - DANIEL BOULUD | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 12
- Preheat the oven to 350°. Spread the coconut on a baking sheet and toast until golden, about 3 minutes. Let cool.
- In a large saucepan, cover the basmati rice with the water, add the salt and bring to a boil. Cover and simmer until the rice is tender and the water is absorbed, about 12 minutes. Spread the rice on a baking sheet and let cool slightly.
- In a large, deep nonstick skillet, heat the olive oil until shimmering. Add the cashews and cook over moderately high heat, stirring constantly, until lightly toasted, about 1 minute. Stir in the rice and cook until heated through. Transfer the rice to a large bowl, garnish with the toasted coconut and serve.
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From vegcookbook.net
Category Main CourseTotal Time 25 mins
- In a large size pan, pour the cooking oil & let it heat under medium flame. Add the cashew nuts, fry till they turn light brown colour. Set aside
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From vismaifood.com
Cuisine North IndianCategory Veg PulaoServings 2Total Time 1 hr 35 mins
- Heat Oil and Ghee in the Cooker and add Cloves, Cardamoms, Cinnamon, Biryani Leaf and Black Cumin Seeds and fry.
- Slice and Onion into thin strands and fry until they turn golden. After the Onions are cooked half, add Cashew Nuts and fry till golden. Cashew Nuts taste better if fried till golden.
- While the Cashew Nuts are half fried, add Green Chillies, Mint leaves, Green Coriander leaves, Ginger Garlic paste and fry till the raw smell goes. Then add some Salt and Turmeric and fry a little more.
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