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Turmeric Rice with Spiced Cashews

  • Author: Vicky and Ruth
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Diet: Gluten Free


  • 1 tbsp sesame oil or vegetable oil
  • 1 medium onion, diced
  • 4 cloves of garlic, minced or grated
  • 1 1/2 " piece of ginger, freshly grated
  • 1 tsp turmeric
  • 1/2 tsp ground black pepper
  • 1 1/2 cups Jasmine Rice
  • 1 1/2 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
  • 1/2 tsp turmeric
  • 1/8 tsp ground black pepper


  1. 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.
  2. 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.
  3. Add 2 1/3 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
  4. In the meantime, prepare the cashews. In a medium bowl add cashews maple syrup, turmeric and black pepper. Mix well. 
  5. 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.
  6. Remove from the skillet into a piece of parchment paper and let them cool
  7. Before serving, top rice with cashews and chopped cilantro or parsley.
  • Prep Time: 10 mins
  • Cook Time: 35
  • Category: Sides
  • Method: stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 1/2 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

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