Curried Rice with Onions and Cashews

Oxmoor House
Basmati rice has a nutlike flavor and aroma. Toasting the mustard seeds, curry, and turmeric releases their flavors, infusing the rice with a warm spiciness.
5 servings (serving size: 1/2 cup)


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2/3 cup uncooked basmati rice
1 tablespoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
2 cups sliced onion
1 tablespoon grated peeled fresh ginger
1 jalapeño pepper, minced
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1/4 cup chopped dry-roasted cashews, salted


Prep: 12 Minutes
Cook: 42 Minutes

Cook rice according to package directions, omitting salt and fat.

. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cover and cook 1 minute or until seeds pop. Reduce heat to medium, and stir in turmeric and curry. Add onion, ginger, and jalapeño; cook 13 minutes or until onion is tender and lightly browned, stirring frequently.

. Add salt, sugar, and cooked rice to onion mixture, stirring well. Cook 3 minutes or until thoroughly heated. Stir in lime juice, and top with cashews.

Created date

March 2010

Nutritional Information

Calories 134
Fat 6.2 g
Satfat 0.9 g
Protein 2.5 g
Carbohydrate 18.2 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 278 mg
Caloriesfromfat 42 %
Fiber 1.3 g
Calcium 18 mg