Nibu Daar Pullao (lemon Cashew Rice) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Basmati rice, uncooked
1 tsp: Black mustard seeds,
2 tbsp: Canola oil,
1/2 tsp: Split urad dal,
1/2 cup: Cashew pieces,
2 cup: Water or vegetable broth,
1/3 cup: Fresh lemon juice,
1/4 tsp: Sea salt,
1/4 cup: Chopped fresh cilantro,
Directions:
Place rice in a strainer and rinse with cool water until water runs
clear. Set aside.
In a large saucepan, saute mustard seeds in oil until they begin to
pop.
Add urad dal and saute until dal turns golden brown, about 2 minutes.
Add rice and cashews. Saute for 2 minutes over medium heat.
Stir in water, lemon juice and salt.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do
not remove cover while cooking.) Remove from heat and let sit for 5
minutes.
Fluff with a fork, garnish with cilantro and serve.
Per serving: 248 cal, 6 g prot, 313 mg sod, 30 g carb,
12 g fat, 0 mg chol,
63 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp
clear. Set aside.
In a large saucepan, saute mustard seeds in oil until they begin to
pop.
Add urad dal and saute until dal turns golden brown, about 2 minutes.
Add rice and cashews. Saute for 2 minutes over medium heat.
Stir in water, lemon juice and salt.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do
not remove cover while cooking.) Remove from heat and let sit for 5
minutes.
Fluff with a fork, garnish with cilantro and serve.
Per serving: 248 cal, 6 g prot, 313 mg sod, 30 g carb,
12 g fat, 0 mg chol,
63 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp