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Rice Pilaf with Lime & Cashews

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Rice Pilaf with Lime & Cashews
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Meal Type Dinner, Lunch
Main Ingredient Nuts, Rice
Calories 150 Calories
Secondary Category Gourmet
Servings
people
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Nuts, Rice
Calories 150 Calories
Secondary Category Gourmet
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place rice in a medium saucepan with enough water to cover by 1 inch. Gently swish grains in the pan with your fingertips until the water becomes cloudy; drain. Repeat 3 or 4 times, until water remains almost clear. Cover with 1 1/2 cups cold water; let soak for 30 minutes.
  2. Place rice in a medium saucepan with enough water to cover by 1 inch. Gently swish grains in the pan with your fingertips until the water becomes cloudy; drain. Repeat 3 or 4 times, until water remains almost clear. Cover with 1 1/2 cups cold water; let soak for 30 minutes.
  3. Bring the rice and water to boil over medium-high heat. Cook, uncovered, stirring occasionally, until most of the liquid evaporates from the surface, 4 to 6 minutes. Cover on low heat and let sit undisturbed for 5 minutes.
  4. Meanwhile, heat oil in a small skillet over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the pan until the popping stops. Reduce heat to medium; add cashews and cook, stirring until golden brown, 30 seconds to 1 minute. Remove from heat and add lime juice, cilantro, chilies (or jalapeno), turmeric and salt. Add the mixture to the cooked rice; mix well.
  5. Brown-Rice Variation: If using brown basmati rice, rinse as directed in Step 1 then soak in 2 cups water. In Step 2, bring rice and water to boil over medium-high heat. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, 25 to 30 minutes. Remove from the heat and let sit for 5 minutes. Proceed with Step 3.
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