Spiced Rice with Lemon and Cashews
April 9, 2012
Aunt Suzy says . . .
This recipe was in the same April 2012 issue of Bon Appetit as the Spicy Chicken with Rhubarb Salsa and looked to me to be the perfect accompaniment – and it was! This was fairly easy to make and I have a hunch it will be in regular rotation along with our other favorite rice sides, Green Rice and Sparkle Rice. All three are great served with chicken and fish.
Makes 4-6 servings
2 tablespoons vegetable oil
1 1/2 teaspoons black, brown, or yellow mustard seeds
1 1/2 teaspoons ground turmeric
1 small onion, minced
3 garlic cloves, thinly sliced
1 large or 2 small Fresno chiles or red jalapeños, cut into thin rings
2 cups white Basmati rice
4 2×1-inch strips lemon peel (yellow part only)
3 cups water or chicken stock
1/4 cup fresh lemon juice
2 teaspoons kosher salt
1/2 cup roasted cashews
Heat the oil in a heavy medium saucepan over medium heat. Add the mustard seed and tumeric and cook for 1-2 minutes, stirring, until the mustard seeds start to pop. Add the onion, garlic and the chile and cook for about 5 minutes, stirring constantly to make sure the tumeric doesn’t burn. Add the rice and stir to thoroughly coat. Add the lemon peel, the liquid and the salt. Bring to a boil, turn down heat and simmer over low heat until the liquid is completely absorbed, 15-20 minutes. Remove from heat and stir in the lemon juice. Let stand 10 minutes, then fluff with a fork and stir in the cashews.