Spiced lemon rice with cashews
Spiced lemon rice with cashews features the earthy notes of turmeric and the bright tanginess of lemon, paired with crunchy cashews. This simple dish is perfect as a side or a main course, delivering vibrant flavors with easy preparation.
Cook time 50 min
Prep time 15 min
Ingredients:
1.50 tsp turmeric powder1 onion
1 jalapeno pepper
1 lemon
2 tbsp vegetable oil
1/2 cup cashew
2 cups white rice
2 garlic cloves
2 tsp salt
1.50 tsp mustard seeds
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.
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!
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.
Spiced lemon rice with cashews FAQ:
Store the Spiced Lemon Rice in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove with a splash of water to prevent drying out.
To modify the spice level, you can either reduce the amount of jalapeno used or remove the seeds for a milder flavor. Alternatively, you can add more jalapeno or include crushed red pepper flakes for extra heat.
White rice is recommended for this recipe, as it cooks up fluffy and absorbs flavors well. Jasmine or basmati rice can also be used for a slightly different flavor and aroma.
Yes, the recipe is already vegan as it does not contain any animal products. It is also gluten-free, provided you ensure all ingredients used, like the cashews and vegetable oil, are labeled gluten-free.
Rice is properly cooked when all the water has been absorbed and it is fluffy. You can test it by tasting a grain; it should be tender but not mushy.
Cooking 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.
Nutrition Facts
6 ServingsCalories 310kcal
Protein 7g
Carbohydrates 54g
Fiber 2.15g
Sugar 1.93g
Fat 11g
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