I often make this Springtime Rice because it tastes not only good but because it has both cashews and veggies. Combining grains and vegetables, how much healthier can you get?
This rice was inspired by a recipe I had in a cookbook I lost or gave away. I can’t figure out where what I did with the cookbook. Not happy at all!
I remember the name of the recipe, Springtime Rice and it was made with almonds and chicken broth. It is unfortunate that I cannot find the book to give the author the proper credits. But whoever you are, thank you for the inspiration as I have been enjoying this recipe for years. I don’t often remember many recipes but this one I do, and it is a keeper.
The original recipe
The original recipe as I mentioned was made with almonds and chicken broth. I do make the rice with the same initial ingredients but enjoy it better with cashews. Almonds, in my opinion, retain their flavor better when they are toasted and not boiled.
I also make this rice with chicken broth but also think it tastes much better with a chicken bouillon cube or chicken bouillon powder. I have also tried it the conventional way, which is with fresh spices or vegetable broth during the Lent season since I cannot eat meat or days when I want to be vegetarian.
If you want to add some kick to the rice, you can also add 1/4 teaspoon of my Original Hot and Spicy Herbs and Peppers Blend. Add the condiment while you are cooking the peas and other ingredients and before adding the broth or liquid to the rice.
The recipe is straightforward to make. The cashews must be partially cooked, or roasted if you are feeling adventurous before adding them to the rice. I often use the same water from the cashews to cook the rice. A mixture of veggies is added carrots, peas, and peppers.
This rice goes well with any side meat dish or no meat side dish. Because it contains cashews, you may think you are eating too healthy, but I’d rather be too healthy than unhealthy. Mixing grains and nuts are always okay as long as you pick the right ones to mix.
So please enjoy this Springtime Rice made with cashews and veggies. And again to the creator of this recipe whoever and wherever you are, thank you for this inspiration.
- ½ cup raw cashews
- 1 tablespoon olive oil
- 1 clove garlic chopped or minced
- 1 scallion finely chopped
- ½ cup frozen peas thawed
- ¼ cup carrots diced
- 1/3 cup sweet red peppers diced
- 2 whole cloves
- 1 ½ cups rice cleaned and rinsed
- 1 tablespoon chicken bouillon powder low sodium
- salt to taste
- pepper to taste
- Add cashews in a saucepan with plenty of water (1 to 1 1/2 cup of water) and boiled for 8 – 10 minutes. When cooked, drain water and put aside. Do not throw away water, you will need it to cook the rice.
- On low to medium heat, heat olive oil in another saucepan, add garlic and scallion and let cook for about 1 to 2 minutes. Add peas, carrots, sweet peppers and chicken bouillon powder and let mixture cook for 2 – 3 minutes. Add rice, stir and fry the rice for 2 minutes with veggies. You will need a total of 2 1/2 cups of water which should be a combination of water from the cashews and regular tap water. Add the combined water to the rice. Add cloves, pikliz if using. When rice starts to boil check seasoning and season with salt and pepper to taste. Once water has almost evaporated from the surface, add partially cooked cashews and gently stir rice to incorporate cashews. Do not over stir rice or it will not be grainy. Lower heat and cover saucepan. Cook for 10-15 minutes until rice is fully cooked and fluffy. Serve hot.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.