Kick up your side dish game with this Turmeric Rice recipe, complete with crunchy cashews and sweet-tart cherries.
You can’t beat guests who show up on your doorstep with a full dinner in hand! Last week when my parents came for a visit from Canada, they unloaded dish upon dish of scrumptious food from the cooler in the back of their car. Thick, meaty lamb chops in a Greek-inspired tomato sauce, an apple pie, a berry pie, stinky cheeses (love!), four different types of olives, and a dish of savory rice with cashews and dried cherries.
Best guests ever, right?
I didn’t have the exact recipe for the rice on hand, but did my best to re-create it. The original idea came from a dear family friend, Barbara, who helps my parents with some meals and whipped up this amazing feast. She also happens to be one of the most creative people I’ve ever met. This woman can do everything from drafting plans for a brilliant, environmentally friendly house to raising ducks to producing a wonderful meal at the drop of a hat. I want to be Barbara when I grow up!
The bright yellow color of this turmeric rice comes from ground turmeric, which can be found in the spice section of most grocery stores. I also added some garam masala for extra flavor. If you don’t have garam masala on hand, ground coriander would be a good substitute.
I always opt for brown rice for the extra hit of fiber. In this recipe, I used brown jasmine rice, but brown basmati would work just as well. And then the best part…crunchy cashews and sweet-tart dried cherries.
This turmeric rice works well as a side for almost any protein – pork tenderloin, braised chicken thighs and so on – or as a base for a savory curry.
Turmeric Rice with Cashews & Dried Cherries
Ingredients
- 1 teaspoon olive oil
- 1 small shallot minced
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1 cup brown jasmine rice or basmati
- 2 cups water
- 1/4 teaspoon salt
- 1/3 cup raw cashews
- 1/4 cup dried cherries
Instructions
- Heat the olive oil in a medium saucepan set over medium heat. Add the shallot and saute until tender, 3 to 4 minutes. Add the garam masala and turmeric.
- Stir in the rice, water and salt. Bring to a boil, then cover and reduce the heat to low. Simmer, covered, until all of the liquid is absorbed, about 35 minutes. Fluff with a fork.
- Stir in the cashews and dried cherries. Serve.
Notes
Nutrition
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Frances
Wonderful recipe, We loved it, had it with some marinated shrimp and more veggies that were Indian spiced. Rice perfect with that. A favorite
Sheila
Amazing recipe!
Dara
Thank you!
Anna
What’s the chopped green herb in the pictures? parsley?
Dara
If you’d like a little pop of green, like in the photo, you could add either minced flat-leaf parsley or cilantro. Either would work!
Jessica | The Novice Chef
Ohhh…. I love that you included dried cherries!
Jenni
This looks so good! I love all the flavors in these! Yummy!
Cathy Trochelman
I could make a meal out of this rice! It looks amazing!
Melanie | Melanie Makes
Love the gorgeous color of the rice from the tumeric!
Erin @ The Speckled Palate
This rice just looks insanely delicious! I love the additions of cashews and dried cherries – they elevate the whole side!
Dorothy at Shockingly Delicious
I love the color turmeric gives the rice. The cranberries really pop!
Missy @MySh!ttyKitchen
I love adding turmeric to things! It is so good for you ans so colorful! I think I have all of this already at my house, will have to try!
Amy @ Little Dairy on the Prairie
The color of this dish is gorgeous! I love all the textures anf flavors in here!