Indian Spiced Cashews Pistachios And Currants Recipes
INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC
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
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
COUSCOUS TIMBALES WITH PISTACHIOS, SCALLIONS, AND CURRANTS
Categories Side Quick & Easy Currant Dried Fruit Pistachio Healthy Couscous Gourmet Peanut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into two 3/4-cup timbales and unmold the timbales onto 2 plates.
INDIAN-SPICED CASHEWS
Use as a snack when friends drop by or use to garnish a salad or curried dish. This makes a nice gift in a pretty jar.
Provided by Annacia
Categories Lunch/Snacks
Time 20m
Yield 3 Cups
Number Of Ingredients 7
Steps:
- On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
- Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
- In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
- Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).
Nutrition Facts : Calories 839.8, Fat 65.7, SaturatedFat 13.4, Cholesterol 10.2, Sodium 1601.4, Carbohydrate 52.9, Fiber 4.7, Sugar 19.8, Protein 22
INDIAN SPICED CASHEWS, PISTACHIOS AND CURRANTS
Make and share this Indian Spiced Cashews, Pistachios and Currants recipe from Food.com.
Provided by Ambervim
Categories < 15 Mins
Time 13m
Yield 2 Cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 with rack in the middle.
- On rimmed baking sheet with silpat or parchment toast cashews 4 minutes, rotate and 4 more minutes.
- Add pistachios and toast 2 more minutes then move to wire rack.
- Mix the spice mix together in a bowl.
- Bring glze to a bowl over medium high heat, stirring constantly.
- Stir in nuts and stir until shiny and liquid is evaporated, about 1.5 minutes.
- Put nuts and currants in spice bowl and toss well to coat.
- Put back on baking sheet to cool.
Nutrition Facts : Calories 778, Fat 59.6, SaturatedFat 13.2, Cholesterol 15.3, Sodium 939.6, Carbohydrate 52.4, Fiber 6.7, Sugar 21.3, Protein 19.9
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