Cashew Rice Pilaf

 Cashew Rice Pilaf

Cashew Rice Pilaf

Our friend Sarah brought this recipe for the cashew cooking party, and brilliantly made this dish. Pulling from Pinterest (but not sure what web site), this was such a hit and it was delicious. The dish was fragrant as well as attractive for a potluck choice. For a second, I referred to it as similar to a biryani, but it also called for dried fruits in the ingredients.  

I definitely want to make this some time, and this would make me stray a bit away from using the rice cooker. Making rice elsewhere other than the rice cooker just seems so intimidating, but Sarah made that doubt vanished.

GATHER:

  • 2 tbsp butter
  • 1 clove garlic, minced
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 2 cups uncooked jasmine rice
  • 1/2 cup chopped cashews
  • 1/4 cup dried fruit (raisins, cranberries, or chopped apricots)
  • 3 cups water
  • 3/4 tsp salt
  • 1 whole bay leaf
  • 1/4 bunch cilantro (optional)

MAKE:

  1. Place the butter, minced garlic, turmeric, cumin, and cinnamon in a  medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
  2. Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, fried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients. 
  3. Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. DO not remove the lid at all during the cooking process. 
  4. After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.