Once a month we have a potluck dinner with a group of our friends who are also recent empty nesters. We do it on Monday night – the night we reserve for spending with our family. Since none of us have kids at home anymore it is fun to spend it together. It doesn’t seem quite so lonely that way. We take turns hosting at our homes and the host prepares the main dish and the rest of us pitch in with the rest of the meal. My friend Marsha was the hostess this time and fixed a yummy brisket in the crock pot.
I brought a couple of side dishes. Since I am not a potato eater I always opt for rice. I have several tried and true rice recipes that I love – Rice Pilaf and Nutty Brown Rice. Neither of those were sounding good so I decided to get a little creative in the kitchen. I love rice with add-ins, especially nuts. I love a little crunch with my rice.
A quick check in the produce drawer found a red pepper and some green onions. Also, a container of cashews in the pantry became Cashew Nut Rice.
All of those ingredients add up to Cashew Rice.
I sauteed the red peppers and green onions in some oil in my frying pan, along with the cashews.
I cooked the rice in my rice cooker and then fluffed it with a fork before adding in the nut/vegetable mixture. I also added in some fresh minced ginger into the vegetable mix for some nice flavor before adding it in with the rice.
I topped it with some freshly grated lemon rind and salt for that extra little punch of flavor. It was pretty and delicious if I do say so myself.
I think it would be the perfect accompaniment to beef, chicken or seafood.
- 2 C Jasmine Rice
- 3 1/2 C water
- 1 tsp salt
- 1/4 C vegetable oil
- 1 tsp yellow mustard seeds
- 1/2 C cashews
- 6 green onions, chopped
- 1/2 red bell pepper, chopped
- 2 tsp minced garlic
- rind of one lemon, grated
- 1 tsp salt
- In rice cooker combine rice, 1 tsp salt and water and cook until done.
- Add vegetable oil to frying pan and add mustard seeds, cook for about one minute.
- Add in red pepper, green onions, ginger and cashews. Cook until red peppers are tender but not too soft. About 5 minutes.
- Fluff rice with fork and stir in vegetable/nut mixture. Add lemon ride and stir to incorporate. Add in 1 tsp salt if needed.