Savory Rice with Peas and Cashews

Name: Savory Rice with Peas and Cashews
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters cold cooked basmati or long-grain white rice (see notes); 1 teaspoon cumin seed; 2 Tbsps chopped fresh cilantro; 1 teaspoons ground turmeric; 2 Tbsps lime juice; 1 teaspoon mustard seed; 340 grams onion (about , peeled and finely chopped; 59 milliliters frozen peas; 3 Tbsps salad oil; 1 teaspoons About salt; 79 milliliters unsalted or salted roasted cashews; 2 teaspoons sugar

Savory Rice with Peas and Cashews is a gluten free and vegan recipe with 8 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 820 calories, 17g of protein, and 4g of fat. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up basmati, mustard seed, cumin seed, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Set a 5- to 6-quart pan or 14-inch wok over medium-high heat.

Equipment you will use

Frying Pan

Wok

Add oil, mustard seed, and cumin seed.

Ingredients you will need

Mustard Seeds

Cumin Seeds

Cooking Oil

When the seeds begin to pop, in 2 to 3 minutes, stir in the onion, chilies, turmeric, and curry leaves. Stir often until the onion is limp, about 4 minutes.

Ingredients you will need

Curry Leaves