Vegetarian Cashew Rice with Peas
Elevate your mealtime with this Vegetarian Cashew Rice with Peas, a vibrant and aromatic dish that's as wholesome as it is satisfying. Perfectly fluffy basmati rice forms the base, infused with warm spices like cumin, turmeric, and garam masala for an irresistible depth of flavor. The golden crunch of toasted cashews pairs beautifully with the natural sweetness of tender green peas, creating a delightful medley of textures. Ready in just 35 minutes, this one-pan recipe is not only quick and easy but also vegetarian and packed with protein-rich, nutrient-dense ingredients. Ideal as a hearty main course or a flavorful side dish, this recipe is a must-try for anyone looking to add a burst of color and spice to their table. Don’t forget the optional cilantro garnish for a fresh, finishing touch!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 0.5 cup Unsalted cashews
- 0.75 cup Frozen green peas
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1 teaspoon of salt. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is completely absorbed. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add the cashews to the skillet and sauté them for 2-3 minutes, stirring frequently, until they turn golden-brown. Carefully remove the cashews from the skillet and set aside.
In the same skillet, add the cumin seeds and allow them to crackle for 30 seconds, releasing their aroma.
Add the frozen green peas to the skillet and sauté for 3-4 minutes, until they are heated through and slightly tender.
Stir in the turmeric and garam masala, cooking for 1 minute to coat the peas with the spices.
Add the cooked rice to the skillet with the peas and gently mix everything together. Be careful not to break the rice grains.
Return the toasted cashews to the skillet and toss them with the rice mixture.
Taste and adjust the seasoning with additional salt if needed.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 786 mg | 17% | |
*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.
