Prune & Indian Spiced Brown Rice

Provided by: Dietitian Debbie Dishes for the California Prune Board

Servings: 5


  • 2 tablespoons coconut oil
  • 1 cup raw or dry roasted cashews
  • ½ chopped onion
  • 2 minced cloves garlic
  •  teaspoons Muchi curry powder
  • ½ teaspoon Garam masala
  • 1 cup uncooked brown rice
  • 3 cups vegetable broth
  • 3 ounces chopped California Prunes
  • Salt and ground black pepper to taste
  • To serve: garnish with fresh cilantro (optional)


In a medium saucepan, melt 1 tablespoon of the coconut oil and add the cashews. Roast for 2-3 minutes or until the cashews just begin to lightly brown. Remove from the skillet and set aside.  In the same saucepan, melt the other 1 tablespoon coconut oil and add the onion. Stir and cook until translucent, for about 5 minutes. Add the garlic, curry powder and masala. Cook another 1-2 minutes.  Add the brown rice and stir. Cook for 2 minutes to lightly brown the rice.  Add the broth and bring to a gentle simmer. Cover and continue to simmer for about 20 minutes or until the broth is absorbed and the rice is tender.  Turn off the heat, stir in the cashews and Prunes. Season with salt and pepper to taste.

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