Spiced Brown Rice with Cashews - 4 pts

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Spiced Brown Rice with Cashews - 4 pts

1/2 tablespoon olive oil

1 medium onion

1 cup basmati, or long-grain brown rice

3 whole cardamom pods

1 cinnamon stick, (4 inch) broken in half

2 cups broth

1/3 cup unsalted cashews

 

 

 

 

 

 

1 Heat the oil in a large saucepan over medium heat.

Add the onion and cook, stirring frequently, for 4

minutes, or until soft. Add the rice, cardamom, and

cinnamon and cook, stirring, for 2 minutes, or until

the rice just starts to brown lightly. Add the broth

and bring to a boil over high heat. Reduce the heat to

low, cover, and simmer for 50 minutes, or until the

liquid is absorbed and the rice is very tender. Stir

in the cashews. Remove from the heat and let stand for

5 minutes. Remove and discard the cardamom pods and

cinnamon stick.

 

Serves: 6

 

Source: Prevention

Formatted by Chupa Babi: 08.29.07

 

Calories 202 (25% from fat); Fat 5.9g; Cholesterol

0mg; Carbohydrate 34.3g; Fiber 2.6g; Protein 4.8g;

Iron 2mg; Calcium 47mg

 

ChupaNote: the recipe said 6, but I think that meant

as a side dish. We served 2 as a maindish and had

leftovers. Tossed in a handful of julienned carrots, a

handful of minced red bell peppers, a handful of

chopped green onion, and 2 teaspoons of red pepper

flakes when you stir in the cashews and let stand for

5 mins. Oh, increased the cashews to 1/2 cup and used

the raw ones.

 

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