Vermicelli Rice With Spinach and Cashews
Makes 4-6 servings
1⁄2 cup unsalted cashews
2 tablespoons olive oil
3 scallions, thinly sliced
2 garlic cloves, minced or finely grated
1 1/4 cups white rice, preferably basmati or jasmine, rinsed until the water runs clear and drained
4 ounces vermicelli or angel hair pasta, broken into 1-inch pieces (about 1 cup) 2 teaspoons curry powder
1 teaspoon grated fresh ginger
1 teaspoon granulated sugar
1/2 teaspoon fine salt, or more as needed 3 cups no-salt-added vegetable broth, divided (may also use homemade) 1 pound baby spinach (see Note) 2 teaspoons chopped fresh flat-leaf parsley
In a large, dry skillet over medium-high heat, toast the cashews until they become dark brown in spots, about 2 minutes. Keep the pan moving, as they can burn quickly. Transfer the cashews to a bowl.
Return the skillet to the stovetop and reduce the heat to medium. Add the oil, followed by the scallions and garlic, and cook, stirring, until softened, about 3 minutes. Add the rice, vermicelli, curry powder, ginger, sugar and salt, and stir to combine. Add 21⁄2 cups of the broth and increase the heat to high to bring to a boil. Cover the skillet, reduce the heat to medium-low, and cook until the
broth is absorbed and the rice is mostly cooked through, about 10 minutes.
Add the spinach, a handful at a time, and stir it into the rice until it starts to wilt. Keep adding handfuls of spinach until it is all incorporated, then add the parsley and the remaining 1/2 cup of the broth. Cover and cook until the spinach is wilted and the rice is fully cooked, another 3 minutes.
Serve hot, with cashews sprinkled on top of each portion.
Note: If using regular spinach, roughly chop it.
Storage note: Refrigerate for up to 4 days.