|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|
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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