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Cashew Rice with Tomatoes

Cashew Rice with Tomatoes

Course Side Dish
Keyword #wholegrain, curry
Servings 4
Author Robin Asbell


  • 2 tablespoons avocado oil
  • 1 1/2 teaspoons whole cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1/2 cup raw cashews pieces
  • 3/4 teaspoon turmeric
  • 2 cups water
  • 1 cup red and brown rice mix (or other brown rice blend)
  • 1 teaspoon salt
  • 2 roma tomatoes chopped
  • 2 cups fresh spinach chopped
  • cilantro for garnish


  • Place a 2-quart pot over medium-high heat and pour in the oil. Add the cumin and mustard seeds and stir until they sizzle and pop. Add the cashews and stir until lightly toasted. Add the turmeric and stir for a few seconds.
  • Add the water and bring to a boil, then stir in the rice and salt. Cover and return to a boil, then cover and reduce to low. Cook for 30 minutes.
  • Uncover the rice and stir in the tomatoes and spinach, then cover again and continue cooking for 10 minutes, until all the water is absorbed and the rice is tender.
  • Serve garnished with cilantro.