Wednesday, May 31, 2006

A Week Without Wheat #3: Indian Cashew Rice with Lemon


Oof! This is killer: soft with rice, crunchy with cashews, sour with lemon, sweet with onions, and just really, really, really tasty. It's also allergy-free - something my mother can actually eat.

Don't leave out the asafetida – it's the secret ingredient.


Indian Cashew Rice with Lemon
Serves 2 as a main dish or 4 as a side dish

1 Tbsp oil
1 tsp mustard seeds
1/2 cup roasted, chopped cashews
3 whole red chilies, dried
1 tsp cumin seeds
1/2 tsp tumeric
1/2 tsp curry powder
1/8 tsp asafetida (no more – really.)
1 large onion, sliced
1 tsp salt
3 cups of cooked rice
Juice of 1 lemon

Heat the oil in a large saucepan. Add the mustard seeds and cashews, and cook (covered!) over medium heat until the seeds start to crackle and pop. Add the chilies, cumin, turmeric, curry, and asafetida. Cook, stirring, until the cashews are a light golden color.

Add the onions and salt, and cook until the onions are soft. Add the rice and stir until it turns yellow. Cook over low heat until the rice is warm. Add the lemon and serve hot.

2 comments:

Anna said...

This looks divine! My fiance is vegetarian so this could work very well for dinner one night. And we happen to have asafetida on hand.

Curiosity Killed the Cook said...

*Laugh* Yeah, that's one of those Out-Of-Left-Field sort of spices. I had to find an Indian grocery to track it down.

Good luck!

~SC