Vermicelli Rice with Spinach and Cashews
A Lebanese-inspired West African staple enriched with greens and nuts
Why This Recipe Works
This dish demonstrates the Lebanese influence on West African cuisine, combining toasted vermicelli with fragrant basmati. The addition of spinach and cashews turns a simple side into a textured, nutrient-dense meal.
Instructions
Heat a dry skillet over medium-high heat and toast the cashews until they are golden and smell nutty, about 2 minutes.
Heat the oil in a large frying pan over medium heat. Add the scallions and garlic and cook until they have softened and become translucent, about 5 minutes.
Stir in the rice, vermicelli, curry powder, ginger, sugar, and stock cube. Pour in the water and bring the mixture to a boil.
Cover the pan and cook on high heat for 3 minutes, then reduce the heat to low and simmer for 7 minutes until the rice is tender and the water is fully absorbed.
Stir in the spinach and parsley about 5 minutes before the rice finishes cooking so the greens wilt into the grain.
Fold in the toasted cashews just before serving. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
