Recipe - Lemon Cashew Rice (Nibu Daar Pullao)

1 cup Basmati rice (uncooked)
1 teaspoon Black mustard seeds
2 tablespoon Canola oil
One half teaspoon Split urad dal
One half cup Cashew pieces
2 cup Water or vegetable broth
1/3 cup Fresh lemon juice
One fourth teaspoon Sea salt
One fourth cup Chopped fresh cilantro

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini