Spiced Lemon Rice


  • 2 teaspoons kosher salt
  • ½ cup roasted cashews
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons black, brown, or yellow mustard seeds
  • 1 ½ teaspoons ground turmeric
  • 1 small onion, minced
  • 2 garlic cloves, thinly sliced
  • + 3 more ingredients
    • 1 Fresno chile or red jalapeño, cut into thin rings, seeded if desired
    • 2 cups cups long-grain white rice
    • 4 2x1-inch strips lemon peel (yellow part only) plus ¼ cup fresh lemon juice

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,...

View full recipe at SpringPad


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