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.
INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC
A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.
Provided by MICHELLE0011
Categories Side Dish Rice Side Dish Recipes
Time 27m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 55.8 g, Cholesterol 2 mg, Fat 25.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 14.5 g, Sodium 791.7 mg, Sugar 9.5 g
FRUITY RICE WITH TOASTED CASHEWS
Make this rice salad a day ahead so the flavours can infuse
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
- Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.19 milligram of sodium
CRISPY RICE WITH BROCCOLI, BACON, CASHEWS AND EGG
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl.
- Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand.
BASMATI RICE WITH FRIED CASHEWS AND RAISINS
This recipe was inspired by a New Year's Day feast I was invited to starring a huge chicken biryani. I helped the host with the final touches of the meal, including frying some nuts and raisins as a topping. I loved the flavor and texture they brought to the meal. While this recipe is certainly not biryani, the toasted toppings mixed into a lightly spiced rice, takes me back to that special day.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.
COCONUT CILANTRO RICE WITH PEAS AND CASHEWS
Steps:
- In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
- Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
RICE NOODLES WITH GARLICKY CASHEW SAUCE
This dish is loosely based on an Indo-Chinese garlic noodle dish. Here, a combination of Italian and Chinese condiments like cashews, Parmesan, soy sauce and anchovies create a creamy, umami-rich garlic sauce. This recipe uses rice noodles, but you could use egg noodles, ramen or any type of noodle. Since Parmesan, anchovies and soy sauce tend to fall on the saltier side, taste as you go and season the sauce accordingly. Feel free to reduce the amount of garlic, as it leans toward the generous side. These noodles are best eaten warm as soon as they're mixed with the sauce.
Provided by Nik Sharma
Categories weeknight, noodles, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the cashews in 2 cups of boiling water for 15 minutes.
- Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
- Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
- Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.
NICE RICE WITH CASHEWS
Make and share this Nice Rice With Cashews recipe from Food.com.
Provided by ratherbeswimmin
Categories Brown Rice
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Melt the butter over medium heat in a Dutch oven.
- Add in the mushrooms, onions, and garlic; stir/saute for 5 minutes or until tender.
- Add in rice; stir about 1 minute.
- Add in seasonings and chopped cashews; stir.
- Add in stock; stir and bring to a boil.
- Cover and bake 1 1/4 hours or until rice is tender and liquid is absorbed.
- Transfer to a large decorative serving dish; sprinkle with parsley and garnish with whole cashews.
Nutrition Facts : Calories 400.1, Fat 21.7, SaturatedFat 8.4, Cholesterol 28.7, Sodium 642.1, Carbohydrate 42.5, Fiber 2.6, Sugar 4.4, Protein 11.1
CURRIED RICE PILAF WITH CASHEWS
Yield Makes 4 (side dish) servings
Number Of Ingredients 10
Steps:
- Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
- Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.
SINGAPORE RICE NOODLES WITH CHICKEN AND CASHEWS
Delicious Singapore rice noodles that are so easy to make and taste better than shop-bought. Add in shrimp and egg, if you like.
Provided by Jennifer
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally.
- Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate.
- Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.9 g, Cholesterol 69.4 mg, Fat 16.3 g, Fiber 7 g, Protein 35.6 g, SaturatedFat 3.1 g, Sodium 859 mg, Sugar 8.8 g
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