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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Serve this fragrant, Indian-inspired side dish with all things chicken. Ingredients:
2 tablespoons vegetable oil |
1 1/2 teaspoons black, brown, or yellow mustard seeds |
1 1/2 teaspoons ground turmeric |
1 small onion, minced |
2 garlic cloves, thinly sliced |
1 fresno chile or red jalapeño,cut into thin rings, seeded if desired |
2 cups long-grain white rice |
4 2 x 1 strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice |
2 teaspoons kosher salt |
1/2 cup roasted cashews |
Directions:
1. Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
2. Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.
3. Per serving: 440 calories, 13 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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