• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Uncategorized / Indian Style Rice with Peas, Toasted Cashews, and Baby Kale

Indian Style Rice with Peas, Toasted Cashews, and Baby Kale

March 15, 2014 By Spices in My DNA 1 Comment

  • Facebook
  • Twitter
  • Pinterest1

IMG_0716This is super delicious and it is something different. The flavors in this are probably something you don’t have often.

I have been obsessed with making rice and quinoa dishes lately.

I love the texture in this dish with the peas, crunchy cashews, and brown rice. The addition of kale is awesome in this too and its a great way to get your greens in.

There is a ton of protein in this so it is great as a main meal.

I first had a dish similar to this at a friend’s New Years party, and adapted it loosely off of this recipe

Serves 4-6

1 1/2 c. brown basmati rice (I use Trader Joe’s)
3 3/4 c. water
1/2 tsp. turmeric
1/2 tsp. garam masala
1/4 tsp. ground coriander
1/2 tsp. onion powder
1/2 medium yellow onion, chopped
2 cloves garlic, finely chopped
3 c. baby kale or spinach, chopped
1/4 c. chopped cilantro
2 c. frozen peas, thawed
1 c. roasted chopped cashews, coarsely chopped
salt and pepper to taste
olive oil

Begin by bringing water to a boil in a medium saucepan. Once it boils, add the turmeric, garam masala, ground coriander, onion powder, and pinch of salt. Reduce to a simmer and cover tightly.

In a larger saucepan with a lid, heat 2 T. olive oil. Add the chopped onion and garlic, and saute until golden for 4-5 minutes. Then, add the rice and sauté for about 2-3 minutes, stirring, until rice becomes fragrant and a bit toasted.

Next, carefully pour the simmering water into the pan containing the rice and stir. Cover.

Simmer the rice for 30-40 minutes or until the water has been absorbed by the rice and the rice is tender. Don’t peek! Add the peas in the last couple minutes of cooking.

Once finished, remove the pan from the heat and leave it with the lid cracked for 5 minutes or so.

Finally, fold in the cashews, chopped baby kale or spinach and chopped fresh cilantro. Stir to combine and garnish with more chopped cilantro. Serve!

IMG_0724

So pretty! I love the color the turmeric gives the rice.

Related Posts:

  • Chicken Provencal Skillet
    Chicken Provencal Skillet
  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
  • Double Tomato and Corn Bruschetta Pasta with Burrata
    Double Tomato and Corn Bruschetta Pasta with Burrata

Filed Under: Uncategorized

Previous Post: « Crispy Zucchini Fries with Roasted Red Pepper Garlic “Aioli”
Next Post: Super Healthy Green Smoothie »

Reader Interactions

Comments

  1. Carol

    March 20, 2014 at 1:49 pm

    I recognize this, that’s for sure, after all the times I have made it. It sure is a good recipe!

    I printed out the bulgar cakes recipe. I am going to get the ingredients for it and make it very soon.

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...