Basmati Rice with Nuts & Spices is a great, flavorful pairing for grilled chicken or pork tenderloin.


  • 2 tablespoons butter
  • ½ cup chopped yellow onion
  • 2 garlic cloves, minced
  • ¼ cup slivered almonds
  • ¼ cup coarsely chopped unsalted cashews
  • 1 cup basmati rice, rinsed
  • 2 cups chicken broth or water
  • ½ teaspoon curry powder
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground coriander
  • ½ cup chopped fresh parsley or cilantro
  • 1 tablespoon fresh lemon juice
  • ¼ cup golden raisins (optional)
  • salt, freshly ground pepper, to taste


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan over medium heat, melt butter.
  3. Add onion and garlic, and saute until tender, about 5 minutes. Add nuts and rice; stir to coat.
  4. Stir in remaining ingredients and bring to a boil.
  5. Transfer to a 2-quart casserole lightly coated with cooking spray or oil and bake, covered, until liquid is absorbed, about 50 minutes. Fluff with a fork. Makes 6 servings.

Source: The Big Book of Potluck, by Maryana Vollstedt.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...