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.
- 05 Mar 2025
- Cook time 50 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 310kcal | 15% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 2.15g | 6% |
| Sugar 1.93g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.52g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1.45ug | 0% |
| Choline 13mg | 2% |
| Vitamin B1 0.40mg | 33% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.84mg | 18% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 13mg | 15% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 4.62ug | 4% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.41mg | 46% |
| Iron, Fe 3.85mg | 35% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 210mg | 6% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 780mg | 52% |
| Zinc, Zn 1.42mg | 13% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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