Recipe: Spiced Rice with Cashews

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My favorite way to cook is to explore different recipes using the same handful of ingredients. Over the years, Basmati rice has become one of my staples, particularly because it is so commonly used in Ayurvedic cooking, which my diet follows almost exclusively; as well, because it is so delicious and versatile. I use it plain as a base for curries and lentils, I cook it down in Kichari, and I even make it nice and warm and slightly sweet to enjoy for breakfast.

Finished product! Image: Banyan Botanicals

This oh-so-simple recipe has quickly become another Basmati fave. It’s the perfect balance of fresh & warm, and soft & crunchy. The flavors are dynamic and it is versatile in nature, as a bowl-full is wonderfully filling and nourishing on its own, yet it is a great complement when as a side-dish as well. It’s always a hit at pot-luck gatherings if you need to whip up a quick, yet impressive dish!

WHAT YOU NEED

½ cup brown Basmati rice
½ cup white Basmati rice
2 cups water
2 tablespoons coconut oil
1 teaspoon freshly chopped ginger
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoons fennel seeds
½ teaspoon ground Himalayan salt
¾ cup cashews, chopped
1 ¼ cup carrots, chopped into cubes
1 cup zucchini, chopped into cubes Handful of fresh parsley chopped

WHAT YOU NEED TO DO

Rinse and drain the rice. If you are using a rice cooker, add the brown and white rice and water. Depending on your rice cooker, you may need more or less water. Most rice cookers automatically shut off when the rice is done.

If using a pan, add the brown basmati rice and water and bring to a boil. Cover and reduce heat to low. Set a timer for 20 minutes. When the timer goes off, add the white rice and continue cooking on low for a final 20 minutes.

Warm the ghee in a large pan and add the ginger, spices, salt, and cashews. Cook for a few minutes until the aroma comes up. Add the carrots and zucchini and stir to coat. Add a little water to the bottom of the pan (to about one-quarter of the height of the veggies), cover and turn the heat to low. Simmer gently until the vegetables change color. Remove from heat and stir the vegetable mixture into the rice.

Garnish with fresh parsley.

Substitutes

The original recipe calls for broccoli, I used zucchini because I like the flavor more, and I usually have it on-hand. Any squashes or cauliflower could be used as well, or in addition. For the garnish, I usually have Italian Flat-Leaf Parsley on-hand, so I used that, though basil is also a nice aromatic touch, or cilantro is a fave as well! Lastly, you may use ghee in place of the coconut oil if you prefer.

Recipe adapted from original version here.

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