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Brown Basmati Rice with Cashews and Raisins
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Authored By: Polly Pitchford, Full Spectrum Health™
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A heavenly combination of flavors. Serve with kabobs and a cucumber salad.
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Diet Types: Vegan, Vegetarian
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Ingredients:
1 cup brown Basmati Rice, rinsed2 cups water1/2 teaspoon salt1/2 teaspoon Turmeric1 tablespoon Ghee (or canola oil for a vegan dish)1/4 cup onion, diced1/4 cup raisins1/4 cup toasted cashew pieces (350 oven for 12 minutes)1 teaspoon Cardamom1/3 cup Coconut Milk
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Serves: 6
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| In a heavy saucepan combine water, salt, and tumeric and bring to a boil. Add rice, giving it a couple of stirs, reduce heat to low, cover and simmer 50 minutes. Turn off heat and allow to "steam" cook another 10 minutes. Remove to a bowl and fluff with a fork.
Meanwhile, Heat oil in a saute pan over medium heat. Add onion and cook 2-3 minutes, or until transparent. Add raisins, roasted cashews and Cardamom. Cook for another 1-2 minutes. Stir in Coconut Milk and cook another 1-2 minutes. Combine with the rice and toss gently until mixed. Serve immediately.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 214
Calories from Fat 77
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% Daily Value*
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| | Total Fat 9g | 13% | | | Saturated Fat 3g | 16% | | | Mono Fat 3g | | | | Poly Fat 2g | | | | Sodium 202mg | 8% | | | Total Carbs 32g | 11% | | | Dietary Fiber 2g | 7% | | | Protein 4g | | | | Iron | 10% | | | Calcium | 2% | | | Vitamin C | 1% | | | Vitamin E | 4% | | | Vitamin A | 0% | | | Vitamin B-6 | 10% | | | Pantothenic acid | 6% | | | Niacin | 9% | | | Thiamin | 13% | | | Folate | 3% | | | Selenium | 15% | | | Manganese | 70% | | | Copper | 15% | | | Zinc | 7% | | | Potassium | 6% | | | Phosphorus | 15% | | | Magnesium | 17% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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