Directions:
- Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
- Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.5 Kcal (1112 kJ) | ||
| Calories from fat | 128.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.25g | 22% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 520.96mg | 22% | |
| Potassium | 171.17mg | 4% | |
| Total Carbs | 32.18g | 11% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 24.7mg | 137% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 128.59 Kcal (538 kJ) | ||
| Calories from fat | 62.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 22% | |
|---|---|---|---|
| Cholesterol | 7.39mg | 5% | |
| Sodium | 252.32mg | 22% | |
| Potassium | 82.9mg | 4% | |
| Total Carbs | 15.59g | 11% | |
| Sugars | 0.96g | 8% | |
| Dietary Fiber | 0.85g | 7% | |
| Protein | 2.31g | 10% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 12mg | 137% | |
| Calcium | 13.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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