Vermicelli Rice With Spinach and Cashews on a table in a Studio
(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)
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Vermicelli Rice With Spinach and Cashews

Though rice with broken bits of vermicelli is a dish of Lebanese origin, cookbook author Marie Kacouchia’s mother served it to Kacouchia when she was growing up in Ivory Coast. When she started making the dish herself, Kacouchia added spinach, turning it from a side into a complete meal.

Refrigerate for up to 4 days.

Adapted from “Vegan Africa” by Marie Kacouchia (The Experiment, 2022).


measuring cup
Servings: 4-6 (makes about 8 cups)
  • 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; see related recipe)
  • 1 pound baby spinach (see NOTE)
  • 2 teaspoons chopped fresh flat-leaf parsley


Time Icon Active: 15 mins| Total: 35 mins
  1. Step 1

    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 and set aside.

  2. Step 2

    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 2 1/2 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.

  3. Step 3

    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.

  4. Step 4

    Serve hot, with cashews sprinkled on top of each portion.

  5. Step 5

    NOTE: If using regular spinach, roughly chop it.

Nutritional Facts

Per serving (1 1/3 cups), based on 6

  • Calories


  • Carbohydrates

    59 g

  • Fat

    14 g

  • Fiber

    4 g

  • Protein

    12 g

  • Saturated Fat

    2 g

  • Sodium

    347 mg

  • Sugar

    4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Vegan Africa” by Marie Kacouchia (The Experiment, 2022).

Tested by Jim Webster

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