Golden Rice with Toasted Cashews
A Fragrant and Beautiful Side Dish
Golden Rice with Toasted Cashews uses chicken bouillon, turmeric, and onion powder to make a delicious and beautiful side dish. The whole dish is finished with crushed cashews that have been toasted and salted and then fresh chives for a result that is pretty to look at and even better to eat.
I needed a side dish to go with my Pork Chops with Cherry Pepper Sauce and I wanted something that would be great with the sauce from the chops. This was just the side dish I needed.
The Golden Rice with Toasted Cashews is fragrant, nutty, and delicious. It would be great with any protein or even eaten on its own as a main course.
You will find it very easy to make.
Save Yourself Time
I buy these toasted cashews that are already roasted and salted. If you cannot find them already toasted, you can easily toast some raw cashews in a skillet with a little butter or oil, then just give them a sprinkle of salt when they are cooling.
These add a great “meaty” flavor to the rice without there being any actual meat.
Turmeric
If you are not familiar with ground turmeric, it is a relative of ginger and it has a beautiful yellow color. It can stain so be careful when using this.
The flavor is slightly earthy and has a gingery/mustard/citrus tinge to it. It makes the rice a beautiful yellow color and I like the hints of aromatics it gives the rice.
Golden Rice with Toasted Cashews Recipe
Golden Rice with Toasted Cashews is a perfect side dish for any meal. Fluffy white rice with the hint of turmeric that gives the rice a beautiful gold color. Toasted cashews and chives make this rice extra special.
Ingredients
- 2 cups of White Rice
- 3 cups of Water
- 1/2 tablespoon of Chicken Bouillon Granules
- 1/4 to 1/2 teaspoon of Ground Turmeric
- 2 teaspoons of Onion Powder
- 3/4 cup of Toasted and Salted cashews (crushed)
- 2 tablespoons of Sliced Chives
- 2 tablespoons of Butter
Instructions
- Rinse your uncooked rice really well until the water runs mostly clear. I use a mesh strainer. Then let the rice drain and dry.
- Add the 2 tablespoons of butter to a deep sided skillet that has a tight fitting lid.
- Add the uncooked rice and sauté for 5 to 7 minutes on low. Make sure to stir so the rice does not burn.
- Sprinkle the rice with the chicken bouillon, turmeric, and onion powder. Sauté for another minute then add the water.
- Bring the rice to a boil, reduce heat to a low simmer, stir a few times, and cover with the lid. DO NOT lift the lid and let the rice cook 20 to 25 minutes. Turn off the heat at the 20/25 minute mark and let the rice rest 10 to 15 minutes. *if you take off the lid and there is still excess liquid, turn the heat on again to a low to medium heat, cover, and cook 10 more minutes.
- Stir in the crushed cashew and chives, top with some of the cashews and the chives.