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See below ingredients and instructions of the recipe
1 c Basmati rice (uncooked)
1 ts Black mustard seeds
2 tb Canola oil
1/2 ts Split urad dal
1/2 c Cashew pieces
2 c Water or vegetable broth
1/3 c Fresh lemon juice
1/4 ts Sea salt
1/4 c 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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