Vegan Spiced Cashew Rice
- Total Time: 1 hour
- Yield: 2-4 1x
Description
You can serve this as a side dish, or make it a one-pot dinner by mixing in your favorite protein.
Ingredients
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- 1 tbsp coconut oil
- 1 1/2 tbsp fresh grated ginger
- 2 scallions, sliced
- 1 clove garlic, minced
- 1 cup (240 ml) long brown rice
- 2 1/4 cups (540 ml) vanilla cashew milk
- 1/4 to 1/2 tsp salt (to taste)
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/4 to 1/2 tsp black pepper (or to taste)
- ⅓ cup (80 ml) raw cashews
- 1/2 tbsp soy sauce
- 1/2 tbsp agave
- 1 tsp curry powder
- Pinch of cayenne (optional)
- 1 cup (240 ml) chopped cilantro
Instructions
- In a large, deep non stick skillet, saute scallions and ginger in coconut oil for 2-3 minutes. Add garlic and continue cooking for another minute. Add 1 cup rice and cook for 2 more minutes, stirring constantly
- Add cashew milk, add salt, turmeric, chili powder and pepper. Bring to a boil, cover and simmer for 40-45 minutes, until tender (but not mushy) and all the liquid has been absorbed
- In the meantime, prepare the cashews: combine in a medium bowl with soy sauce, agave, curry powder, turmeric and cayenne (if using). Toss well
- Add to a non stick skillet lightly coated with non stick spray. Cook at medium low heat for 3-5 minutes, stirring constantly and keeping an eye so they don’t burn. Let them cook and store them in the freezer until ready to serve (see note)
- Once the rice is done and ready to serve, add cashews and chopped cilantro and toss well
Notes
- Cashews can get soft after cooking.
- Storing them in the freezer will keep them firm and crunchy
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
