If you think you don't like brown rice, my guess is that you haven't tried long-grain brown rice. It's light and fluffy, takes less time to cook than the short-grain varieties, and, because it is relatively pale in color once cooked, you can serve it to small children and significant others without notice or complaint. The rice here turns a brilliant shade of yellow thanks to the addition of the turmeric.
2 tablespoons canola oil, divided use
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1 and 1/4 cups brown long grain rice
2 and 1/2 cups vegetable broth or water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium onions, thinly sliced
3/4 cup cashews
1/2 cup currants or chopped raisins
Heat 2 teaspoons of the oil in a medium saucepan or covered skillet. Add the spices and sauté for 15-30 seconds until fragrant. Add the rice; cook and stir 1 minute. Stir in the water or broth, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 35-40 minutes.
Meanwhile, heat the remaining oil in a large skillet. Add the onions and sauté for 10-12 minutes until browned.
Remove covered pan with the rice from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to a large bowl, add the currants, cashews and onions and toss to combine. Season to taste with salt & pepper. Makes 6 servings.
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