Spiced lemon rice with cashews
Discover the vibrant flavors of Spiced Lemon Rice with Cashews – a zesty and aromatic dish featuring turmeric, fresh onion, and jalapeno peppers. Perfectly cooked white rice is elevated with the crunch of cashews and fragrant mustard seeds, all enhanced by a citrusy lemon touch. This delightful recipe is a fantastic accompaniment or a standout main course that's simple and satisfying for any meal.
Cook time 50 min
Prep time 15 min
Ingredients:
1.50 tsp turmeric powder1 onion
1 jalapeno pepper
1 lemon
2 tbsp vegetable oil
1/2 cup cashew
2 cups white rice
2 garlic cloves
2 tsp salt
1.50 tsp mustard seeds
Spiced lemon rice with cashews is a flavorful and aromatic dish that combines the earthiness of turmeric, the tanginess of lemon, and a delightful crunch from cashews. This recipe is a perfect side dish or can be enjoyed as a main course. It's easy to prepare and brings a burst of vibrant flavors to your table.
Instructions:
- Rice: Rinse the white rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Onion, Jalapeno, and Garlic: Peel and finely chop the onion. Remove seeds from the jalapeno if you prefer a milder spice and finely chop it. Mince the garlic cloves.
- Lemon: Zest the lemon using a zester or a fine grater. Then cut the lemon and extract the juice, removing any seeds.
- In a medium pot, add the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and toast them until they are golden brown, stirring frequently to prevent burning, about 4-5 minutes. Remove from the skillet and set aside.
- In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the mustard seeds and cook until they start to pop, about 1 minute.
- Add the chopped onion and jalapeno pepper. Sauté until the onion is translucent and softened, about 5-7 minutes.
- Add the minced garlic and turmeric powder. Cook for another 1-2 minutes until fragrant.
- Add the cooked rice to the skillet with the aromatic mixture. Gently stir to combine and evenly distribute the spices. Cook for another 2-3 minutes until the rice is heated through.
- Add the toasted cashews, lemon zest, lemon juice, and salt. Mix thoroughly to ensure all the ingredients are well incorporated.
- Transfer the Spiced Lemon Rice with Cashews to a serving dish. Garnish with additional lemon zest or freshly chopped herbs if desired.
- Serve warm as a standalone dish or as an accompaniment to your favorite main courses. Enjoy!
Tips:
- Ensure you rinse the rice thoroughly before cooking to remove excess starch, which can make the rice sticky.
- If you prefer a milder heat, you can remove the seeds from the jalapeno pepper before chopping it.
- Toast the cashews lightly before adding them to the rice for an extra layer of flavor and crunch.
- Use fresh lemon juice for the best flavor, and feel free to add a bit of lemon zest for extra zing.
- If you want to add more depth to the dish, consider adding a pinch of asafoetida or hing along with the mustard seeds.
Spiced lemon rice with cashews is a delicious and easy-to-make dish that is sure to impress your taste buds. The combination of spices, citrus, and nuts creates a balanced and satisfying meal. Whether you’re serving it as a side dish or a main course, this recipe is sure to be a hit with family and friends.
Nutrition per serving
6 ServingsCalories 310kcal
Protein 7g
Carbohydrates 54g
Fiber 2.15g
Sugar 1.93g
Fat 11g
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