Cashew Rice

I served this with the tofu from yesterday. It was super-easy, and actually had a lot of flavor! And Toby, who doesn’t like nuts in his food, certainly gobbled it up.   I bet you could use salted cashews too, since I had to add more salt to my rice at the end.

rating: 9

Cashew Rice
(Cooking Light, Dec. 2011)

serves 4

Ingredients:

1 cup water
1/2 cup long-grain rice
1/4 teaspoon salt
1/3 cup sliced green onions
1/4 cup chopped unsalted cashews

Directions:

Combine water, rice, and salt in a small saucepan; cover. Bring to a boil, reduce heat, and simmer 12 minutes. Let stand 5 minutes. Fluff with a fork; stir in green onions and cashews.

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This entry was posted in side dish, vegan and tagged , , , , , , . Bookmark the permalink.

One Response to Cashew Rice

  1. A Tablespoon of Liz says:

    This looks so good! Sometimes I want to make rice with dinner but I don’t want to make just plain boring rice. I’ll have to keep this recipe in mind, thanks for sharing!

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