Saffron Cashew Rice

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


Saffron Cashew Rice

Saffron Cashew Rice
1-1/2 cups basmati rice
2-1/4 cups water
1-1/4 tsp. sea salt
1 tsp. ground cumin
1/4 tsp. saffron threads, slightly heaping (equal to 2 vials)
3 tbsp. canola oil
1-1/2 cups chopped onion
1 cup coarsely chopped roasted, salted cashews
3 tbsp. minced jalapeño pepper
1/4 cup coarsely chopped fresh cilantro leaves

Basmati rice has a nutty, popcorn-like flavor. You can also opt for traditional long grain rice.

Prep: 15 minutes, Cook/Stand: 20 minutes, Serves: 6 

1. Rinse rice well in a fine mesh sieve. Place in a large saucepan with water, salt, cumin and saffron and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

2. While rice is cooking, heat oil in a medium skillet over medium heat. Add onion and cashews and cook for 10 minutes, stirring occasionally. Add jalapeño and cook for 1 minute more. Stir into hot rice and sprinkle with cilantro. 

Nutritional Information:
369 calories, 8 g protein, 19 g total fat (3 g sat.), 46 g carbohydrate, 4 g fiber, 4 g sugar, 0 mg cholesterol, 638 mg sodium, 10 points


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