cashew rice

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Cashew Rice with Peas Krishna

 

Recipe By :Krishna, California

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 cup basmati rice

1/2 cup roasted cashew pieces

1/2 cup peas

2 tablespoons ghee

pinch turmeric

pinch asafetida (hing)

1/2 teaspoon salt

1 3/4 cups water

fresh cilantro leaves

 

Wash rice. In a 1-quart pan put 2 tablespoons ghee, hing, and rice. Stir over

medium heat for 30 seconds. Add water, turmeric, and salt. Add peas. Bring to a

full boil, then cover and cook on very low heat for 18 minutes. Stir in cashew

pieces. Garnish with coriander leaves (cilantro)

 

Source:

" 1991 The Higher Taste from the Bhaktivedanta Book Trust "

S(Contact):

" http://www.webcom.com/ara/col/books/VEG/ "

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Per Serving (excluding unknown items): 322 Calories; 16g Fat (43.0% calories

from fat); 8g Protein; 39g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol;

305mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Fat.

 

NOTES : Basmati rice is a traditional Indian rice. It is imported from the East

and may be purchased at all Indian grocery stores and most health food stores.

White rice or brown rice may be used, but basmati rice is extra special in that

it is nutritious and has a very good flavor.

 

Nutr. Assoc. : 0 2505 0 0 0 0 0 0 0

 

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