Rice Pilaf With Lime And Cashews
  • 1 ½ cups cold water
  • 1 cup basmati rice (or whichever “base” you decide on)
  • 2 tbsp coarsely chopped cashews
  • 2 tbsp finely chopped fresh cilantro, or 12 fresh curry leaves, chopped
  • 2-3 fresh Thai, cayenne or serrano chiles, or 1 jalapeno pepper, seeded and minced
  • 2-3 tbsp lime juice
  • 1 tsp black or yellow mustard seeds
  • 1 tbsp canola oil
  • ¼ tsp turmeric
  • ¼ tsp salt
  1. In a medium saucepan, put your rice and enough water to cover, about 1 inch over the rice. Gently stir grains with your fingertips until the water is cloudy; drain and then repeat until the water is clear and drain one last time. Pour 1 ½ cups of cold water in and then let the rice soak for 30 minutes.
  2. Bring to a boil on medium-high heat. Stir occasionally until the water evaporates from the surface (around 4-6 minutes). Place cover on pan and reduce heat to lowest setting, cook for 5 minutes. Remove pan from stove and let it sit for 5 minutes.
  3. In a small skillet, heat oil on medium-high heat and then add mustard seeds. When the mustard seeds start to pop, place cover on pan until they stop popping. Reduce the heat to medium and add cashews, stirring until golden brown (around 1 minute). Remove skillet from heat and add cilantro, lime juice, salt, turmeric and chilies. Add the rice and mixture together and mix well.
Recipe by fitlife.tv at http://fitlife.tv/rice-pilaf-with-lime-and-cashews-original/nutrition/