This rice is SO easy, flavorful and can go with ANY protein...even tofu! I think this is my new favorite rice to make next to coconut rice. I love the crunch from the cashews and the flavor from the toasted sesame oil and scallions. It is an easy way to jazz up rice and make a plain chicken breast shine! Need an easy and flavorful carb for dinner, try this one for your next weekly meal!
Serves: 4-5 people as a Side Dish
1 cup Jasmine Rice
2 cups Unsalted Chicken Stock (I use Kitchen Basics brand)
3/4 cup Thinly Sliced Scallions with the Bottom Hairs Removed (around 5 thin scallions)
1 cup Salted Cashews - roughly chopped
1/2 tsp Ground Ginger
1/2 tsp Salt
1/2 tsp Onion Powder
2 tbsp Toasted Sesame Seed Oil
2 tbsp Light Oil
1/2 tbsp Apple Cider Vinegar
1. Using a small pot, bring the chicken broth to a boil and add the rice. Reduce the heat to a simmer (medium low), cover, and cook for 14-15 minutes or until fully cooked. Once the rice is done, add the apple cider vinegar and using a wooden spoon, stir the vinegar into the rice and scrape the rice off the bottom of the pan. Cover and set aside for use later.
2. While the rice is cooking, using a large skillet, heat 2 tbsp of sesame oil over medium high heat and add the chopped scallions. Cook for 1 minute, stirring occasionally. Then, add the chopped cashews and cook for 1-2 minutes or until toasted/lightly browned, stirring occasionally.
3. Add the reserved rice, seasonings and salt to the large skillet, turn off the heat, and stir to fully incorporate and make the mixture uniform, around 1-2 minutes. Serve immediately with your favorite protein!