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Ingredients
8 tablespoons butter
3 cups basmati rice (see note)
2 Maui onions or medium-sized yellow onions, chopped
2 cloves garlic, chopped
4 ½ cups boiling water
1 tablespoon minced fresh rosemary
⅓ cup coarsely chopped purple-basil leaves (see note)
½ teaspoon fennel seeds
1 tablespoon salt
Freshly ground pepper to taste
½ cup raw cashews, chopped
Nutritional analysis per serving (10 servings)
50 grams carbs; 24 milligrams cholesterol; 336 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 2 grams fiber; 481 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Over medium-high heat, melt the butter in a large pot and saute the rice with the onions and garlic until golden. Add the boiling water and stir well.
- Step 3
Stir in the rosemary, basil, fennel seeds, salt, pepper and cashews. Cover and bake for 18 minutes or until the rice is cooked.
Basmati rice is an Indian long-grain white rice available in Indian and other specialty food stores. Purple-basil leaves are somewhat smaller and have a milder flavor than those of green basil. Green basil, however, may be substituted.
Private Notes
Comments
Me again. An audience of one, it seems. Made this last night with Jasmine rice instead of Basmati. No cashews so used sliced almonds b/c that’s all I had. Everything else the same. If you are feeding 2-4-6 people you MUST halve this recipe. Even then you have enough for a couple of delicious days. Keep Cooking You. Cooking makes us Stronger!!
Me again. An audience of one, it seems. Made this last night with Jasmine rice instead of Basmati. No cashews so used sliced almonds b/c that’s all I had. Everything else the same. If you are feeding 2-4-6 people you MUST halve this recipe. Even then you have enough for a couple of delicious days. Keep Cooking You. Cooking makes us Stronger!!
Update: Finally had the fresh basil and fennel spices. Totally fabulous. Perfect for grilled chicken or fish. A wonderful dish for a crowd. Enjoy!
Made this tonight and found it a PERFECT recipe even with my modifications. I made half the recipe - still a substantial quantity. My basil had died without me knowing, so I did without. I had the fresh rosemary. My fennel seeds were dated 2010 which felt like a personal failing. So I used a combination of fenugreek, cumin, and mustard since they were available and fresh. I highly recommend this recipe. Easy, flavorful, and universal. It will work with so many dishes. Enjoy!!