🍚 Spiced Rice with Chickpeas, Cashews & Caramelized Onions
(Golden. Layered. The kind of rice that doesn’t need a side — it is the main event.)
Fluffy turmeric rice, toasted cashews, tender chickpeas, and caramelized onions all tossed together in one imperfectly delicious plate. The grains stick a little, the spices linger, and every bite hits different. This is rustic comfort.
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📝 Ingredients (serves 2–3):
For the rice: • 1 cup basmati or jasmine rice • 2 cups water or vegetable broth • 1 tsp turmeric • ½ tsp cumin • Salt to taste • 1 tbsp olive oil or ghee
For the mix-ins: • 1 cup canned chickpeas, drained • ½ cup toasted cashews or almonds • 1 large onion, thinly sliced • 1 tbsp butter or oil • Optional: chopped parsley or mint (optional, but skip the garnish if keeping it ultra rustic)
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🔥 Instructions: 1. Caramelize the onions: Sauté onions in butter/oil over low heat until deep golden (15–20 min). Stir occasionally. 2. Cook the rice: Rinse rice. In a pot, heat olive oil/ghee, then add turmeric, cumin, and rice. Toast 1 minute. Add water or broth and salt. Cover and cook until fluffy (about 15–18 min). Let rest 5 minutes, then fluff. 3. Toast the cashews: In a dry pan, toast nuts until golden. Set aside. 4. Assemble it rustic: Toss rice with chickpeas, caramelized onions, and toasted cashews. Serve it piled, not plated. Let textures show.
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