Recipe: Lemon Rice with Cashews (using turmeric and mustard seeds)

LEMON RICE WITH CASHEWS

FOR THE RICE:
1 3/4 cups water
1 cup uncooked long-grain rice (regular, not converted)
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground turmeric
FOR THE NUT MIXTURE:
2 tablespoons olive oil
1/2 cup broken cashews
1/2 teaspoon mustard seeds

TO PREPARE THE RICE:
Put the water in a medium saucepan, cover and bring to a boil. Add the rice, lemon juice, salt and turmeric and stir for the first-and-last time. Return water to boil, cover and reduce heat to low. Cook for 15 minutes.

Remove from heat, pan still covered, and let stand 5 minutes, so rice finishes cooking. Do not check and stir the rice during this time.

MEANWHILE, TO PREPARE THE NUT MIXTURE:
Heat oil in a small saute pan or saucepan over medium-high heat. Add the cashews and mustard seeds. Cook for about 2 minutes, stirring often. If mustard seeds start popping out of pan, shield with a lid.

TO SERVE:
Add nut mixture to rice and stir, just before serving. (Cashews will become soggy in leftover rice.)

Makes 4 servings
Source: Help! My Apartment Has a Dining Room Cookbook by Kevin Mills and Nancy Mills