Cashew Rice Pilaf ~
Fluffy rice and crunchy cashews – a simple satisfying side dish ready to serve in under 30 minutes.
Serve with Teriyaki Tofu and Garlic Green Beans.
Easy Cashew Rice Recipe
Cashew Rice is a simple, flavorful dish that’s easy to make. With just a few ingredients, you have a side that pairs well with everything from grilled tofu to roasted vegetables.
We start with butter, onions, and garlic, which create a savory base for the rice. The onions bring some depth, while the garlic adds a nice aromatic kick. Once the rice is added, it’s lightly toasted, giving it a subtle nutty flavor.
After simmering in broth, the rice absorbs all the flavors. Cashews are stirred in at the end for a bit of crunch and buttery flavor that complements the soft rice. Fresh parsley is added for a pop of color and a fresh taste to finish things off, and it’s ready to go on the table.
This recipe is also a great way to use up leftover rice. If you have some sitting in your fridge, it works perfectly as the base for this dish. Simply add it to the sautéed onions and garlic, toast it lightly, and simmer it in broth—before you know it, you’ve got a fresh, flavorful side that’s as easy as it is tasty.
Ingredients for Cashew Rice
Here’s what you’ll need to make this flavorful side dish:
- Butter, yellow onion, and garlic: These aromatics create a savory base for the rice.
- Long-grain white rice: Jasmine or basmati rice are excellent choices. These varieties have a fragrant aroma and delicate texture that complement the richness of the butter and cashews.
- Chicken-style broth: Adds rich, savory depth to the rice. If using vegetable broth, you may need to adjust the seasoning.
- Bay leaf: Infuses the rice with a subtle herbal note—just remember to remove it before serving!
- Cashew Nuts: Whole or halved cashews both work well, and lightly toasting them can deepen the flavor.
- Parsley: Adds a pop of color and a fresh, bright finish.
How to Make Cashew Rice
STEP ONE: Sauté the Onions. Begin by setting a large saucepan over medium-high heat. Add the butter and let it melt. Once the butter is melted, add the chopped onion and cook for about 3 minutes, stirring frequently until the onions soften and become translucent.
STEP TWO: Add the Garlic. Stir in the minced garlic and cook for another 30 seconds, allowing the garlic to release its aromatic fragrance.
STEP THREE: Toast the Rice. Add the uncooked rice to the saucepan and stir it for about a minute, allowing the rice to lightly toast. This step will enhance the flavor and add a subtle nuttiness to the rice.
STEP FOUR: Simmer the Rice. Pour in the chicken-style broth, add the bay leaf, and sprinkle in the ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
STEP FIVE: Let the Rice Settle. Remove the pan from the heat, but keep it covered. Let the rice stand for 10 minutes. This helps the rice firm up and become fluffy.
STEP SIX: Finish and Serve. Remove and discard the bay leaf, then fluff the rice with a fork. Gently stir in the chopped cashews and fresh parsley. Adjust the seasoning to taste and serve warm.
Pro Tip: Toast the Cashews!
To really bring out the rich, nutty flavor of the cashews, toast them before adding them to the rice. You can do this in the oven by spreading them on a sheet pan and baking at 350°F for about 5 minutes, stirring halfway through. Alternatively, place the cashews in a dry frying pan over medium heat and stir them frequently for around 3 minutes until they’re golden and fragrant. Either way, toasting the cashews adds a great extra layer of flavor to the rice!
FAQs
- Can I make this with brown rice? Yes, you can! While brown rice has a chewier texture and takes longer to cook, it will work just as well in this recipe. You’ll need to adjust the cooking time—about 40-45 minutes—since brown rice takes longer to soften. Be sure to check the rice after the cooking time and add a little more liquid if necessary.
- Can I make this dish ahead of time? Absolutely! You can prepare the rice ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth to moisten it if needed. Stir in the cashews and parsley just before serving for the best texture.
- Can I use a different nut? You can substitute other nuts like almonds, walnuts, or pecans, but it will affect the overall flavor since each nut brings its own unique taste and texture to the dish.
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Cashew Rice Pilaf
Ingredients
- 2 tablespoons butter
- 1/3 cup yellow onion chopped
- 1 teaspoon garlic minced
- 1 cup long-grain white rice uncooked
- 2 cups chicken-style broth
- 1 bay leaf
- 1/4 teaspoon ground black pepper
- 1 cup cashew nuts whole or halved
- 1/4 cup parsley chopped
Instructions
- Begin by setting a large saucepan over medium-high heat. Add the butter and let it melt. Once the butter is melted, add the chopped onion and cook for about 3 minutes, stirring frequently until the onions soften and become translucent.
- Stir in the minced garlic and cook for another 30 seconds, allowing the garlic to release its aromatic fragrance.
- Add the uncooked rice to the saucepan and stir it for about a minute, allowing the rice to lightly toast. This step will enhance the flavor and add a subtle nuttiness to the rice.
- Pour in the chicken-style broth, add the bay leaf, and sprinkle in the ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the pan from the heat, but keep it covered. Let the rice stand for 10 minutes. This helps the rice firm up and become fluffy.
- Remove and discard the bay leaf, then fluff the rice with a fork. Gently stir in the chopped cashews and fresh parsley. Adjust the seasoning to taste and serve warm.
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