Lemon-Cashew Rice

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes.

3. 3

   Drain, shaking out the excess water.

4. 4

   Return the rice to the pan.

5. 5

   Cover tightly and cook over very low heat for 10 minutes.

6. 6

   Fluff the rice with a fork, cover and keep warm.

7. 7

   In a large, deep nonstick skillet, heat the oil.

8. 8

   Add the mustard seeds and cook over moderately high heat until they begin to pop, about 2 minutes.

9. 9

   Add the onion, bay leaves and turmeric and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes.

10. 10

    Add the cashews and chickpeas and cook, stirring occasionally, until lightly browned, about 3 minutes.

11. 11

    Add the rice and lemon juice and toss to combine.

12. 12

    Discard the bay leaves.

13. 13

    Serve hot or warm.

* Per serving · 4 servings · Values may vary.