Turmeric Rice with Cashews & Ginger

Vanessa LaBranche, Project Bread


Yield: 4 servings (serving size: 1 1/2 cups)


2 Tbsp. olive oil or coconut oil

2 cloves garlic

1 Tbsp. fresh ginger, grated

1/2 Tbsp. ground tumeric or 1 Tbsp. fresh tumeric, grated

2 cups Uncle Ben's parboiled brown rice

3 1/4 cups reduced sodium chicken broth or vegetable broth

1/2 cup raisins

1/2 cup cashews, toasted and roughly chopped

Fresh flat leaf parsley, chopped for garnish (optional)


  1. Preheat oven to 400°F.
  2. Add the olive oil to a large saucepan over medium heat and swirl to coat the pan.
  3. Add the garlic and grated ginger and cook until fragrant, which should only take a minute or two.
  4. Add the brown rice and stir to coat. Continue to stir for another 3 or 4 minutes, until the rice becomes slightly toasted.
  5. Add in the broth and raisins. Bring to a boil.
  6. Place the pan into the preheated oven and cook for 20 minutes.
  7. While the rice is cooking, toast the cashews and chop up the parsley.
  8. When the rice is done, let it rest for a couple of minutes with the lid still on. Remove the lid and add the toasted cashews and parsley. Serve.

Nutritional Information

Calories 397 Total Fat 15g Saturated Fat 2g Cholesterol 0mg Sodium 529mg Total Carbohydrate 59g Dietary Fiber 4g Protein 7g

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