Rice Pilaf With Lime And Cashews


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By Rick Elmer 

 During the harvest season in southern India, they serve this dish. This recipe allows you to make it the traditional way (using white rice instead of the nutritionally superior brown rice). If you wish to use whole grains, brown basmati rice is a great option. If you’d prefer to go grain free, quinoa (which is a seed, not a grain) or lentils are grain and gluten free options to try!

This dish can serve up to 6, about ½ a cup each and is a dish you can use to impress your friends and family with you culinary diversity. It will take around an hour to make.


  • 0mg cholesterol
  • 4g fat (1g sat, 2g mono)
  • 29g carbohydrates
  • 36 mg potassium
  • 101mg sodium
  • 161 calories

The primary function of potassium within the body is to regulate the fluid balance and control the electrical activity of muscles and the heart. It is also an electrolyte that is able to counteract the effects of sodium, allowing it to help maintain a healthy blood pressure.  

Give this recipe a try and let us know how it goes!

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.

Give it a try and let us know what you think in the comments!

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Rick Elmer

Rick Elmer

Rick Elmer is a freelance writer from Texas who enjoys learning about health and nutrition while striving to make the world a better place. He is passionate about music, meditation, art, traveling the world and helping those around him.
Rick Elmer


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