Green Pilau with Cashews

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 524.1
  • Total Fat: 23.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 661.4 mg
  • Total Carbs: 65.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 12.3 g

View full nutritional breakdown of Green Pilau with Cashews calories by ingredient
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This can be done on the stove or in a rice cooker. This can be done on the stove or in a rice cooker.
Number of Servings: 4


    200g baby spinach
    100g raw cashew nuts, chopped
    2 tablespoons (40mL) vegetable oil
    6 spring onions, chopped
    300g long-grain brown rice
    2 cloves garlic, minced or crushed
    1 tsp fennel seeds
    2 tablespoons (40mL) lemon juice
    2 1/2 cups vegetable stock
    1/4 cup chopped mint
    1/4 cup chopped parsley
    salt to taste (1/2 tsp in nutrition info)


OK in the fridge for a day or two, but keep the cashews in an airtight container on the bench. Gets a bit gluggy if frozen. Serves 6 as a side - recipe calculator servings are for 4 main course size servings.


Stove method:
1. Heat the oil in a large frying pan or shallow saucepan - either way, it needs a well fitting lid. and cook the spring onions over a medium heat, stirring often, until they are slightly soft (2 minutes or so).
2. Add the garlic and fennel, stir for 30 seconds, then add the rice, and cook, stirring, for 2 minutes, or until the rice is well coated in oil and slightly translucent at the edges.
3. Increase the heat to high and add the lemon juice, stock and salt. Cover and bring to the boil.
4. Reduce heat to low or very low and cook, covered for 45 minutes without lifting the lid.
5. While the rice is cooking, heat the oven to 180 degrees celcius and roast the cashew nuts for 5-10 minutes, until golden brown. Do not leave them - they can burn quite quickly. Remove from the tray and set aside. Also, chop the spinach roughly.
6. Remove rice from the heat and add the spinach, mint and parsley. Replace the lid and stand for 8 minutes, until the spinach and herds are wilted.
7. Fluff the rice with a fork, stirring through the spinach and herbs. Serve sprinkled with cashews.

Rice cooker method:
Follow the stove method for steps 1 and 2. At step 3, place the ingredients in the rice cooker, and cook as usual for your rice cooker, until the rice is cooked. Ignore step 4. At step 6, leave the rice cooker on the 'keep warm' setting and add the spinach and herbs, replace the lid and leave 8 minutes. Follow step 7 as for stove directions.

Serving Size: Makes 4 servings of about 1 1/2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user PHRASER.

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