Ginger and Cashew Rice
Elevate your weeknight dinner with this aromatic Ginger and Cashew Rice, a simple yet flavorful dish that blends nutty basmati rice with the warm spice of fresh ginger, the crunch of toasted cashews, and a hint of umami from soy sauce. Infused with garlic and turmeric, this recipe is a true symphony of bold flavors and vibrant colors, perfect as a standalone vegetarian meal or an exquisite side dish. The delicate balance of sautéed onions, scallions, and cilantro creates a fragrant base, while the golden cashews add a satisfying texture. Ready in just 35 minutes, this crowd-pleasing dish is both quick to prepare and visually stunning, making it ideal for family meals or impressing dinner guests.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon fresh ginger
- 0.3333 cup unsalted cashews
- 2 tablespoons vegetable oil or ghee
- 0.5 medium, finely chopped onion
- 2 cloves, minced garlic
- 0.25 teaspoon ground turmeric
- 1 tablespoon soy sauce
- 2 stalks, sliced scallions
- 2 tablespoons, chopped cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Rinse the basmati rice in cold water until the water runs clear to remove excess starch.
In a medium pot, bring 2 cups of water to a boil. Add the rice and 1/4 teaspoon of salt. Lower the heat, cover, and simmer for 15-17 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let the rice sit, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, peel and grate the ginger. Set aside.
Heat the vegetable oil or ghee in a large skillet or wok over medium heat. Add the cashews and toast them, stirring frequently, until golden brown. Remove the cashews with a slotted spoon and set them aside on a plate lined with a paper towel.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the ground turmeric, soy sauce, salt, and pepper. Mix well to evenly coat the sautéed onions and aromatics.
Add the cooked rice to the skillet and gently toss to combine all the flavors. Be careful not to break the rice grains.
Stir in the toasted cashews, sliced scallions, and chopped cilantro, saving a little of each for garnish if desired.
Taste and adjust seasoning as needed, adding more salt or soy sauce to suit your preference.
Remove from heat and serve warm. Garnish with the reserved cashews, scallions, and cilantro before serving.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.0 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
