Lemon cashew rice (nibu daar pullao)

4 servings

Ingredients

Quantity Ingredient
1 cup Basmati rice (uncooked)
1 teaspoon Black mustard seeds
2 tablespoons Canola oil
½ teaspoon Split urad dal
½ cup Cashew pieces
2 cups Water or vegetable broth
⅓ cup Fresh lemon juice
¼ teaspoon Sea salt
¼ cup Chopped fresh cilantro

Directions

Place rice in a strainer and rinse with cool water until water runs clear. Set aside.

In a large saucepan, saute mustard seeds in oil until they begin to pop.

Add urad dal and saute until dal turns golden brown, about 2 minutes.

Add rice and cashews. Saute for 2 minutes over medium heat.

Stir in water, lemon juice and salt.

Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.

Fluff with a fork, garnish with cilantro and serve.

Per serving: 248 cal, 6 g prot, 313 mg sod, 30 g carb, 12 g fat, 0 mg chol, 63 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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