Curried Rice with Onions and Cashews |
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Prep Time: 12 Minutes Cook Time: 42 Minutes |
Ready In: 54 Minutes Servings: 5 |
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Basmati rice has a nutlike flavor and aroma. Toasting the mustard seeds, curry, and turmeric releases their flavors, infusing the rice with a warm spiciness. Ingredients:
2/3 cup uncooked basmati rice |
1 tablespoon canola oil |
1/2 teaspoon mustard seeds |
1/2 teaspoon ground turmeric |
1/2 teaspoon curry powder |
2 cups sliced onion |
1 tablespoon grated peeled fresh ginger |
1 jalapeño pepper, minced |
1/2 teaspoon salt |
1/2 teaspoon sugar |
2 tablespoons fresh lime juice |
1/4 cup chopped dry-roasted cashews, salted |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cover and cook 1 minute or until seeds pop. Reduce heat to medium, and stir in turmeric and curry. Add onion, ginger, and jalapeño; cook 13 minutes or until onion is tender and lightly browned, stirring frequently.
3. Add salt, sugar, and cooked rice to onion mixture, stirring well. Cook 3 minutes or until thoroughly heated. Stir in lime juice, and top with cashews.
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