Don’t you love a holiday recipe that’s so good you can make it year-round?! That’s what this Turmeric Jasmine Rice with Spiced Cashews is to us. It’s so full of delicious, spiced flavor and beautiful presentation that it makes a lovely holiday side dish, but it’s easy enough to make that you’ll want to have it on the table all year long.
This is a really simple turmeric rice recipe! Follow our step-by-step instructions for a perfect yellow-colored rice that you’ll want to make again and again.
Health Benefits of Turmeric
Some Doctors and Health Sites suggest that Turmeric has great health benefits. Some claim that turmeric is good for circulation has anti-inflammatory and antioxidant properties and it’s good for your heart and your brain! To facilitate absorption, it is recommended to always combine turmeric with black pepper.
You probably know by now how much we love cooking with turmeric! From turmeric spiced sheet pan dinners, to soups, sauces, muffins and drinks it’s one of our favorite spices to add to any dish we can, especially this turmeric rice. It adds a vibrant, deep color (be careful: it will stain clothes and even sometimes countertops!) and a rich flavor that isn’t spicy at all.
How to Make Spiced Cashews
The crunch and spice of the cashews is the finishing touch that makes this dish sing! Make the sweet-savory spiced cashews while the rice is cooking and everything will be ready at the same time. They are so yummy you’ll want to make extra cashews and eat them as a snack!
First combine all the ingredients in a bowl and mix well.
cook at medium-low heat for 3-5 minutes, stirring occasionally and keeping an eye on them so they don't burn.
Let the cashews cool on a piece of parchment paper. Resist the temptation to taste the cashews while there hot. You can easily get burnt and they taste better cooled anyway.
What Makes Jasmine Rice Different?
We used jasmine rice for this naturally gluten-free and vegan yellow rice! Jasmine rice is a little sweet with a fluffy, sticky texture when it’s cooked. Any variety of rice would be good for this turmeric rice, but we had the best results with Jasmine and Basmati rice.
What Should I Cook Rice In?
Usually rice is cooked in water, but you can cook in many different liquids for an interesting texture and flavor in this staple side dish! A few cooking liquids you could try are…
- Water (of course!)
- Vegetable broth
- Canned Coconut milk
- Any unsweetened plant-based milk such as cashew milk, oat milk, soy milk etc.
More Recipes with Turmeric
- Veggie Loaded Tempeh Sheetpan Dinner with Tahini and Turmeric Sauce
- Ginger, Pear and Turmeric Muffins
- Turmeric Zucchini Cauliflower Soup
- Turmeric Ginger Hot Toddy
- Lentil Meatballs in Tahini Turmeric Sauce - May I Have That Recipe
- Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth
- Tahini, Turmeric & Date Vegan Granola Bars
- Sfuf-Middle Eastern Turmeric Cake
DID YOU LIKE OUR TURMERIC RICE RECIPE?
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- 1 tbsp sesame oil or vegetable oil
- 1 medium onion, diced
- 4 cloves of garlic, minced or grated
- 1 ½ " piece of ginger, freshly grated
- 1 tsp turmeric
- ½ tsp ground black pepper
- 1 ½ cups Jasmine Rice
- 1 ½ tsp salt
- Chopped cilantro or parsley to garnish the rice
For the spiced cashews
- 1 cup roasted and lightly salted cashews
- 2 tbsp Maple Syrup
- ½ tsp turmeric
- ⅛ tsp ground black pepper
- In a large, deep non-stick skillet fitted with a tight lid, heat sesame oil, add onion and saute on medium-high for 4 minutes, until it starts to soften.
- Lower the heat to medium and add garlic, ginger, turmeric, and black pepper. Continue cooking for another 3-4 minutes. Add rice and cook for 2 more minutes, stirring constantly.
- Add 2 ⅓ cups of water and the salt, bring to a boil, cover with a lid and simmer for 25 minutes until tender and all the liquid has been absorbed
- In the meantime, prepare the cashews. In a medium bowl add cashews maple syrup, turmeric and black pepper. Mix well.
- Add to a medium-sized nonstick skillet and cook at medium-low heat for 3-5 minutes, stirring occasionally and keeping an eye on them so they don't burn.
- Remove from the skillet into a piece of parchment paper and let them cool
- Before serving, top rice with cashews and chopped cilantro or parsley.
- Category: Sides
- Method: stovetop
- Cuisine: Middle Eastern
- Serving Size: ½ cup with cashews
- Calories: 176
- Sugar: 3
- Sodium: 295
- Fat: 6.6
- Saturated Fat: 1.3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: .9
- Protein: 3.6
- Cholesterol: 0
Keywords: jasmine rice, turmeric rice, spiced cashews