Instant Pot Brown Rice with Cashews2022-08-16
- Cuisine: Indian
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 33m
- Ready In: 43m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.1 g
Trans Fat0 g
Unsaturated Fat2.4 g
Instant pot brown rice with cashews. Brown rice and spices are cooked in an electric instant pot and served with nuts and raisins. Very easy and tasty Indian recipe. Use only unsalted roasted cashews (raw unsalted cashews are not very tasty) If you cannot find unsalted cashews, use salted ones and omit the additional salt.
Why are Cashews Added?
Cashews are a type of nut that is often added to dishes as a replacement for meat. They are also high in antioxidants and contain essential vitamins and minerals.
Cashews can be used to replace meat in dishes because they have a similar texture, but without the cholesterol and saturated fat found in meat. Cashews also contain essential vitamins and minerals, making them an excellent alternative to other nuts that may not be as healthy or nutritious.
Healthy Brown Rice and Cashews Breakfast Ideas
It is not always easy to find a healthy breakfast that tastes good and is also good for you. But, this recipe can help you start your day right with a nutritious breakfast that will help you feel energized.
This recipe combines healthy brown rice cereal with cashews, which are rich in protein, fiber, and many vitamins. The cashews make this breakfast filling and satisfying while the brown rice cereal provides a source of complex carbohydrates to help keep your blood sugar levels steady.
You may also like Instant Pot Red Beans and Rice Casserole
Instant Pot Brown Rice with Cashews
- 3 tablespoons unsalted butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon ground turmeric
- 1½ cups long-grain brown rice
- 1/2 cup roasted unsalted cashews
- 1/4 cup roasted unsalted almonds
- 1/4 cup roasted chickpeas
- 1/4 cup black raisins
- 3 cups (750 ml) vegetable or chicken broth
Melt butter in a 6-quart (6 L) instant pot turned to the browning function. Add rice and cook, stirring continuously, for 1 minute. Stir in the thyme, salt, and ground turmeric. Continue cooking and stirring for a further 30 seconds.
Pour in vegetable broth. Stir well.
Close the pot and lock the lid. Set the machine to cook at pressure. Set the timer to cook for 33 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in roasted cashews, almonds, chickpeas, and rasins. Serve immediately.