Yellow Lemon Rice with Fried Cashews

Rice is a nutritious and versatile food that has been a staple around the world for millenia. It is easy and fast to prepare, depending on how creative the cook is feeling. The possibilities are endless and rice is tasty on its own with just a little butter or you can spice it up a bit like I did with this easy to prepare yellow rice with toasted cashews. For an especially satisfying meal, I suggest you serve this rice with spicy chickpea koftas and mushroom curry.

Yellow Lemon Rice with Fried Cashews

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on April 21, 2007 Fragrant yellow lemon rice with golden brown fried cashews and Indian seasonings Preparation: 10 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 1 teaspoon sea salt 1/4 cup dried unsweetened coconut 2 tablespoons ghee or butter and oil 2/3 cups raw cashew pieces 1 teaspoon brown mustard seeds 1 tablespoon skinless urad dal 1/2 teaspoon turmeric 1/2 cup fresh lemon juice or lime juice small handful fresh parsley or cilantro, chopped Instructions: Rinse the rice under cold running water. In a bowl, soak the rice in the water for 10 to 15 minutes. Drain, reserving the soaking water, and let stand in the strainer to dry for 15 to 30 minutes. Bring the reserved soaking water to a boil in a medium saucepan. Stir in the rice, salt, and a dab of ghee or butter. Cover, reduce the heat to low, and gently simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat and set aside. Meanwhile, toast the coconut in a small dry saucepan or frying pan over medium-low heat, tossing frequently, for 5 minutes or until the coconut is lightly browned and fragrant. Remove from heat and set aside. Heat the ghee or butter and oil in a small frying pan over just less than medium heat. When hot, toss in the cashew pieces and stir for 5 to 8 minutes or until golden brown. Remove with a slotted spoon and add to the rice. Raise the heat in the frying pan to medium and add the mustard seeds and urad dal. Fry for a minute or two until the mustard seeds begin to pop and the urad dal turns a reddish brown color. Pour the mustard seeds and dal into the rice and add the turmeric, lemon juice and parsley. Gently mix with a fork until well combined. Sprinkle each serving with a bit of coconut. Serve hot or warm. Sprinkle each serving with the toasted coconut. Makes 4 servings