Vegetarian Cashew Rice With Peas Recipes

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VEGETARIAN CASHEW RICE WITH PEAS



Vegetarian Cashew Rice With Peas image

I'm not a fan of Indian food, but this recipe from "The Higher Taste" would probably work from someone who does enjoy it.

Provided by PSU Lioness

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup brown rice or 1 cup white rice
1/2 cup cashew pieces, roasted
1/2 cup peas
2 tablespoons oil or 2 tablespoons ghee, for frying
1 pinch turmeric
1 pinch garlic powder or 1 pinch hing
1/2 teaspoon salt
1 1/4 cups water

Steps:

  • Wash rice.
  • In 1 quart pan put 2 Tbsp oil, garlic powder and rice. Stir over medium heat for 30 seconds.
  • Add water, turmeric and salt. Add peas.
  • Bring to a full boil, then cover and cook on very low heat for 18 minutes; stir in cashew pieces.
  • Garnish w/ coriander leaves.

Nutrition Facts : Calories 347.1, Fat 16.1, SaturatedFat 2.7, Sodium 299.6, Carbohydrate 44.6, Fiber 3.3, Sugar 2.4, Protein 7.4

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS



Coconut Cilantro Rice with Peas and Cashews image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup coconut
1 tablespoon canola oil
2 cups jasmine rice
3 cups chicken stock
1 (15-ounce can coconut milk
1/4 cup chopped cilantro leaves
1/3 cup roughly chopped cashews
1 cup frozen peas
1 teaspoon salt

Steps:

  • In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
  • Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.

BASMATI RICE WITH CASHEWS, PEAS AND FRESH CORIANDER



Basmati Rice With Cashews, Peas and Fresh Coriander image

A quick to prepare rice dish, adapted from a recipe on one the cards in international culinary celebrity Kurma Dasa's 52 card set 'Quick Vegetarian recipes you can prepare in a hurry'. It is important to use pans with tight-fitting lids for this recipe. If you are not overly fond of peas or spinach, substitute them with a vegetable you prefer. But the green of the vegetables in this dish does contrast most attractively with the yellowish rice and the cashews.

Provided by bluemoon downunder

Categories     Long Grain Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 3/4 cups water
1 1/2 teaspoons salt
1/2 teaspoon turmeric
3 tablespoons ghee or 3 tablespoons olive oil
1/2 teaspoon yellow asafoetida powder (see notes below)
1 onion, chopped
1 1/2 cups basmati rice
1 cup peas
2 cups baby spinach leaves, chopped
1 cup toasted cashews
1/4 cup coriander leaves, chopped
extra coriander leaves, for garnish

Steps:

  • In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
  • In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and sauté for about 2 minutes, or until the rice becomes whitish in colour.
  • Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
  • Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
  • Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
  • Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
  • Serve hot, garnished with the remaining herbs.
  • NOTES: (i) I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice. If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four. (ii) The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.

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