0.0 – 0 reviews • Asian Salad
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
15 min |
| Cook: |
45 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
15 min |
| Cook: |
45 min |
| Yield: |
4 servings |
Ingredients
- 2 cups basmati rice, rinsed until water runs clear and drained well
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, chopped
- 1 cinnamon stick
- 1 bay leaf
- 2 cloves
- 1 cardamom pod
- 1/2 teaspoon cumin
- 3 1/2 cups boiling water
- 1/2 cup golden raisins
- Salt and freshly ground pepper
- 1/2 cup cashews
Instructions
- Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
606 |
| Total Fat |
19 g |
| Saturated Fat |
2 g |
| Carbohydrates |
99 g |
| Dietary Fiber |
4 g |
| Sugar |
14 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
901 mg |
| Serving Size |
1 of 4 servings |
| Calories |
606 |
| Total Fat |
19 g |
| Saturated Fat |
2 g |
| Carbohydrates |
99 g |
| Dietary Fiber |
4 g |
| Sugar |
14 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
901 mg |