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

This 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!