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Lemon Cashew Rice |
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| Course : |
Rice |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 1 |
cup |
basmati rice -- (uncooked) |
| 1 |
teaspoon |
black mustard seeds |
| 2 |
tablespoons |
canola oil |
| 1/2 |
teaspoon |
split urad dal |
| 1/2 |
cup |
cashew pieces |
| 2 |
cups |
water or vegetable broth |
| 1/3 |
cup |
fresh lemon juice |
| 1/4 |
teaspoon |
sea salt |
| 1/4 |
cup |
chopped fresh cilantro |
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Preparation:
Place rice in a strainer and rinse with cool water until water runs clear. Set aside.
In a large saucepan, saute mustard seeds in oil until they begin to pop.
Add urad dal and saute until dal turns golden brown, about 2 minutes.
Add rice and cashews. Saute for 2 minutes over medium heat.
Stir in water, lemon juice and salt.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.
Fluff with a fork, garnish with cilantro and serve. |
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Nutritional Information:
248 cal, 6 g prot, 313 mg sod, 30 g carb, 12 g fat, 0 mg chol, 63 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias |
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