Cashew Rice Pilaf

5 from 24 votes

This beautiful, fragrant, and delicious Cashew Rice Pilaf makes the perfect side to grilled meats or vegetarian platters.

Prep Time5

Cook Time55

Total Time1

Total Cost: $3.72 recipe / $0.62 serving

Servings: about 7 cups

Calories: 356.52kcal

Author: Beth Moncel

Ingredients

2 Tbsp butter $0.20
1 clove garlic, minced $0.08
1/2 tsp turmeric $0.05
1/2 tsp cumin $0.05
1/4 tsp cinnamon $0.03
2 cups uncooked jasmine rice $0.88
1/2 cup chopped cashews $1.68
1/4 cup dried fruit raisins, cranberries or chopped apricots $0.38
3 cups water $0.00
3/4 tsp salt $0.03
1 whole bay leaf $0.15
1/4 bunch cilantro (optional) $0.19

Instructions

Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. Do not remove the lid at all during the cooking process.
After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.

See how we calculate recipe costs here.

Nutrition

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