Try this Spicy Rice and Nuts recipe, or contribute your own.

Still searching for what to cook ?

Name: Spicy Rice and Nuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/8 c Cashews, toasted; 1 ts Asafetida; 1/4 ts Chili seeds; 3 c Long grain brown rice; 1/8 c Sliced almonds, toasted; 1/8 c Peanuts, toasted; 1 tb Ginger, grated; 4 1/2 c Water; 1 ts Garam masala; 1 c Celery diced; 1 ts Cumin seeds; 3 tb Vegetable oil or ghee; 1 tb Soy sauce; 1/8 c Sesame seeds, toasted; 1/4 c Raisins

Find the most delicious recipes here

INGREDIENTS

1/8 c Cashews, toasted
1 ts Asafetida
1/4 ts Chili seeds
3 c Long grain brown rice
1/8 c Sliced almonds, toasted
1/8 c Peanuts, toasted
1 tb Ginger, grated
4 1/2 c Water
1 ts Garam masala
1 c Celery ; diced
1 ts Cumin seeds
3 tb Vegetable oil or ghee
1 tb Soy sauce
1/8 c Sesame seeds, toasted
1/4 c Raisins

INSTRUCTIONS

Saute first 3 ingredients together till celery and/or onion turns translucent. Add the next 4 ingredients and fry till spices begin to turn brown and you can smell them in the air. Add the rice and stir-fry till it begins to turn golden brown. Then add the next 3 ingredients, mix well with spoon and bring to a boil. Cover and turn heat down to medium-low so it maintains a gentle roiling boil for 10 to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish with nuts and seeds before serving. Makes 6 to 8 servings. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

NOTES

Alert editor

Spicy Rice and Nuts

1/8 c Cashews, toasted
1 ts Asafetida
1/4 ts Chili seeds
3 c Long grain brown rice
1/8 c Sliced almonds, toasted
1/8 c Peanuts, toasted
1 tb Ginger, grated
4 1/2 c Water
1 ts Garam masala
1 c Celery diced
1 ts Cumin seeds
3 tb Vegetable oil or ghee
1 tb Soy sauce
1/8 c Sesame seeds, toasted
1/4 c Raisins

Saute first 3 ingredients together till celery and/or onion turns  translucent.  Add the next 4 ingredients and fry till spices begin to  turn brown and you can smell them in the air.  Add the rice and  stir-fry till it begins to turn golden brown.  Then add the next 3  ingredients, mix well with spoon and bring to a boil.  Cover and turn  heat down to medium-low so it maintains a gentle roiling boil for 10  to 15 minutes. Turn down and simmer for 15 to 20 minutes.  Garnish  with nuts and seeds before serving. Makes 6 to 8 servings.    Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol  Posted by  Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (227g)
Recipe Makes: 6 Servings

Calories: 474
Calories from Fat: 42 (9%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 62.9mg		2 %
Potassium 394.8mg		10 %
Total Carbohydrate 98.6g		29 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 93.5g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 474

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe