Cashew Chutney Rice Food

CASHEW RICE

Cashew Rice image

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

Ingredients

1/2 cup beef or chicken broth
2 tablespoons shredded carrot
2 tablespoons finely chopped celery
1 tablespoon sliced green onion
1 teaspoon butter
Dash pepper
1/2 cup uncooked instant rice
Chopped cashews

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.

FRUITY RICE WITH TOASTED CASHEWS

Fruity rice with toasted cashews image

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

Ingredients

100g cashew nuts
600g cooked basmati rice , cooled (about 400g/14oz uncooked)
1 green pepper , deseeded and finely sliced
1 yellow pepper , deseeded and finely sliced
1 small red onion , finely sliced
3 tbsp mango chutney
2 tbsp light soy sauce
1 tbsp oil
1 tbsp brown sugar
2 tsp curry powder
juice ½ lemon

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

BASMATI RICE WITH FRIED CASHEWS AND RAISINS

Basmati Rice with Fried Cashews and Raisins image

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

Ingredients

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.

BROWN RICE CHUTNEY SALAD

Brown Rice Chutney Salad image

A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. -Brooke Martin, Greenfield, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/2 cup mango chutney
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon garam masala
8 cups cooked brown rice, cooled
3 medium carrots, shredded
3/4 cup dried cranberries
1 small sweet red pepper, chopped
3 green onions, sliced
3 cups fresh baby spinach, chopped if desired
1 medium apple, chopped
1 cup salted cashews

Steps:

In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.

Nutrition Facts : Calories 469 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (19g sugars, Fiber 7g fiber), Protein 9g protein.

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC

Indian-Style Rice with Cashews, Raisins and Turmeric image

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

Ingredients

1 tablespoon vegetable oil
1 ½ cups basmati rice
1 (14 ounce) can coconut milk
1 ¼ (14 ounce) cans chicken stock
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch crushed red pepper flakes
1 teaspoon salt
¼ teaspoon ground turmeric
1 bay leaf
½ cup raisins
¾ cup cashew halves

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