Lemon-Cashew Rice Recipe

Name: Lemon-Cashew Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basmati rice (14 ounces); Kosher salt; 3 tablespoons canola oil; 1 teaspoon mustard seeds; 1 small onion, finely chopped; 2 bay leaves; 1/2 teaspoon turmeric; 1 cup salted roasted cashews; 1 cup drained canned chickpeas; 2 tablespoons fresh lemon juice

Servings: persons

2 cups basmati rice (14 ounces)
Kosher salt
3 tablespoons canola oil
1 teaspoon mustard seeds
1 small onion, finely chopped
2 bay leaves
1/2 teaspoon turmeric
1 cup salted roasted cashews
1 cup drained canned chickpeas
2 tablespoons fresh lemon juice

1
Bring a large saucepan of water to a boil.
2
Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes.
3
Drain, shaking out the excess water.
4
Return the rice to the pan.
5
Cover tightly and cook over very low heat for 10 minutes.
6
Fluff the rice with a fork, cover and keep warm.
7
In a large, deep nonstick skillet, heat the oil.
8
Add the mustard seeds and cook over moderately high heat until they begin to pop, about 2 minutes.
9
Add the onion, bay leaves and turmeric and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes.
10
Add the cashews and chickpeas and cook, stirring occasionally, until lightly browned, about 3 minutes.
11
Add the rice and lemon juice and toss to combine.
12
Discard the bay leaves.
13
Serve hot or warm.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups basmati rice (14 ounces), Kosher salt, 3 tablespoons canola oil, 1 teaspoon mustard seeds, and more.

Yes, Lemon-Cashew Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Cashew Rice

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