Lemon Rice with Mango & Roasted Cashew
Ingredients
- 4 Cups cooked rice (long grain or basmati rice)
- 2 lemons (juiced or 1/2 cup lemon juice)
- 1 onion (sliced)
- 1 Tsp mustard seeds
- 1 Tsp cumin seeds
- 1 Tsp chili flakes
- 1/2 Tsp turmeric
- 1/2 cup cilantro (finely chopped)
- 1 Tsp lemon zest
- 1 cup ripe mango (diced)
- 1 Tsp salt
- 2 Tbsp olive oil or sesame oil
- 1 1/2 Cups cashew nuts (roasted)
Directions
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| Heat oil. Add mustard seeds, cumin seeds, dry chili flakes, sliced onion and saute for 3 minutes. |
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| Add turmeric and saute for 2 minutes. Add salt . Take off the fire. |
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| Mix lemon juice, lemon zest and fresh cilantro. Add to cooked rice and mix well. |
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| Gently stir in roasted cashew and fresh mango. Serve warm or cool. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!