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Curried Rice with Onions and Cashews

Prep time 12 mins
Cook time 42 mins
Yield 5 servings (serving size: 1/2 cup)
Basmati rice has a nutlike flavor and aroma. Toasting the mustard seeds, curry, and turmeric releases their flavors, infusing the rice with a warm spiciness.

Ingredients

  • 2/3 cup uncooked basmati rice
  • 1 tablespoon canola oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • 2 cups sliced onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 jalapeño pepper, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped dry-roasted cashews, salted

Nutrition Information

  • calories 134
  • fat 6.2 g
  • satfat 0.9 g
  • protein 2.5 g
  • carbohydrate 18.2 g
  • cholesterol 0 mg
  • iron 0.8 mg
  • sodium 278 mg
  • caloriesfromfat 42 %
  • fiber 1.3 g
  • calcium 18 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. . Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cover and cook 1 minute or until seeds pop. Reduce heat to medium, and stir in turmeric and curry. Add onion, ginger, and jalapeño; cook 13 minutes or until onion is tender and lightly browned, stirring frequently.

  3. . Add salt, sugar, and cooked rice to onion mixture, stirring well. Cook 3 minutes or until thoroughly heated. Stir in lime juice, and top with cashews.

Oxmoor House Healthy Eating Collection