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Rice Pilaf with Lime & Cashews

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour
  6 servings, about 1/2 cup each
In southern India, this fragrant dish is served during the harvest season. We've made it the traditional way using white rice (though brown rice is nutritionally superior, it is rarely used in India because the oils in the bran cause it to deteriorate faster, reducing its shelf life). If you are committed to eating only whole grains, you can use brown basmati rice (see Variation).
RECIPE INGREDIENTS
1 cup  basmati rice
1 1/2 cups  cold water
1 tablespoon  canola oil
1 teaspoon  black or yellow mustard seeds
2 tablespoons  coarsely chopped cashews
2-3 tablespoons  lime juice
2 tablespoons  finely chopped fresh cilantro or 12 fresh kari leaves (see Ingredient Note), chopped
2-3   fresh Thai, cayenne or serrano chiles or 1 jalapeno pepper, seeded and minced
1/4 teaspoon  turmeric
1/4 teaspoon  salt

Ingredient Note: Olive-green kari leaves (also called curry leaves), a distant cousin to the citrus family, have a delicate aroma and flavor and are available in the produce section of Indian grocery stores. They last up to 3 weeks in the refrigerator or in the freezer for up to a month. Do not use the dried (and highly insipid) version of these leaves—substitute cilantro instead.
Rice Pilaf with Lime & Cashews Recipe at Cooking.com
DIRECTIONS
Place rice in a medium saucepan with enough water to cover by about 1 inch. Gently swish grains in the pan with your fingertips until the water becomes cloudy; drain. Repeat 3 or 4 times, until the water remains almost clear. Cover with 1 1/2 cups cold water; let soak for 30 minutes.


Bring the rice and water to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until most of the liquid evaporates from the surface, 4 to 6 minutes. Cover the pan and reduce the heat to the lowest setting; cook for 5 minutes. Remove from the heat and let sit undisturbed for 5 minutes.


Meanwhile, heat oil in a small skillet over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the pan until the popping stops. Reduce heat to medium; add cashews and cook, stirring, until golden brown, 30 seconds to 1 minute. Remove from the heat; add lime juice, cilantro (or kari leaves), chiles (or jalapeno), turmeric and salt. Add the mixture to the cooked rice; mix well.

Brown-Rice Variation: If using brown basmati rice, rinse as directed in Step 1 then soak in 2 cups water. In Step 2, bring rice and water to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, 25 to 30 minutes. Remove from the heat and let sit for 5 minutes. Proceed with Step 3.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Pilaf: A Classic Retro Side
Nutrition Facts per Serving
Yield:   6 servings, about 1/2 cup each
Calories: 161
Fat, Saturated: 1g
Protein: 3g
Carbohydrates, Total: 29g
Sodium: 101mg
% Cal. from Fat: 22%
Fat. Total: 4g
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