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.