In a medium saucepan, bring water to a boil. Stir in rice and one tablespoon of olive oil. Cover and reduce heat to a simmer, about 20 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.
In a skillet, heat remaining oil on medium high. Place sage in oil and fry for 3 minutes or until crispy.
Reduce heat and fold in garlic, basmati and cranberries until thoroughly combined.
Remove from heat and top with cashews. Salt to taste and serve warm.