Saturday, May 8, 2010

Herbed Cashew Rice with Dried Apricots BSI

This week, the BSI - Bloggers' Secret Ingredient, is cashews.  That is a great choice because it is versatile and delicious.  We use cashews in desserts, with fish, poultry and meat, with vegetables and wherever a nut would make a recipe better.  Thanks to Aubree from Living Free for selecting cashews.

Als, I have submitted this to Side Dish Showdown  Join me there with your recipes.

These days, my cooking world, is all about Mark Bittman.  Using any of his books or his online recipes is a delight.  So when, cashews came up, I went right to Mr. Bittman and found this delicious brown rice recipe.  It was a hit. 

Herbed Cashew Rice    adapted


1 tablespoon olive oil

1 small onion, chopped

1 cup brown rice

1 cup chopped cashews

1/2 cup  chopped dried apricots (I would add more, next time)  (You could use other dried fruits such as cranberries or peaches)
2 bay leaves

1/4 teaspoon dried thyme

salt and pepper to taste

2 cups vegetable broth or non chicken-chicken broth (for liquid and flavor)

In a large skillet with a tight fitting lid, saute cashews in oil.

Add onions to skillet, first removing nuts.

Add chopped green pepper to onions

Return chopped cashews to skillet.

Add herbs, salt, pepper, and broth.

Add rice and saute 2-3 minutes, stirring frequently.

Add dried apricots.  Mix into rice.

Bring liquid to boil.

Turn heat to low, cover, and cook for 40 minutes.

If it too wet, add another 5 minutes or until all liquid is absorbed.

Eat and enjoy.


  1. Looks great. Thanks for joining in on Flashback Friday!

  2. I love nuts with rice and the apricots are a great idea.

  3. Mmmm...cashews are one of the few recipes I CAN eat. Delicious and SO much better than the rice from a packet! I'll have to try this.

    Thanks for linking up to Food Revolution Friday! I love reading your posts. ;)

  4. Thanks for sending this delicious rice dish to the Showdown Chaya! I love it with the cashews in and apricots. What great flavor.


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