Spiced Lemon Rice

Ingredients

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Onions

  Raw

  1 small or 70g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cashew nuts

  Nuts, dry roasted, without salt added

  ½ cup, halves and whole or 69g

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  2 tsp or 12g

• Mustard seed

  Spices, ground

  1 ½ tsp or 3g

Directions

1. Mince the onion and thinly slice the garlic. Cut jalapeno into thin rings. Cut lemon in half and juice. Peel the skin and cut into 2 inch by 1 inch strips, making sure to remove the white portion of the skin.
2. Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
3. Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.

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