Cashew Rice Paella

Cashew Rice Paella
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 9.9 g
  • Cholesterol: 5.2 mg
  • Sodium: 456.9 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.2 g

View full nutritional breakdown of Cashew Rice Paella calories by ingredient
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Number of Servings: 6


    Butter, unsalted, 1 tbsp (remove)
    Olive Oil, 1 tbsp (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    *Arborio Rice (Risotto Rice), Dry, Uncooked, .75 cup (remove)
    *Tumeric, 1 tsp (remove)
    *Cumin seed, 1 tsp (remove)
    Chili powder, 1 tsp (remove)
    Garlic, 3 clove (remove)
    Green Peppers (bell peppers), 0.5 cup, chopped (remove)
    *Peppers, sweet, red, fresh, .5 cup, chopped (remove)
    *Baby Corn, 0.5 cup (remove)
    Red Ripe Tomatoes, 1 large whole (3" dia) (remove)
    Vegetable Broth, 2 cup (remove)
    Cashew Nuts, dry roasted (salt added), .5 cup, halves and whole (remove)
    Peas, frozen, 0.5 cup (remove)
    Parsley, dried, 1 tbsp (remove)
    Pepper, black, 1 tsp (remove)


1. Melt butter and Olive Oil in skillet and sweat onions over medium heat for 203 minutes until softened.

2. Add uncooked rice, tumeric, cumin, chili powder, garlic, sliced baby corn, seeded diced tomato, chopped peppers, and stir for 1-2 minutes.

3. Add broth and bring to boil. Let simmer for 20 minutes, stir frequently.

4. Add nuts and peas and let cook for 5 more minutes . Season to taste (should not need more salt!) and top with parsley, red pepper flakes, and additional cayenne pepper to taste!

5. Serves 6! Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user APATRICIAP521.

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