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Cashew Rice


  • 2 cups Jasmine Rice

  • 3 1/2 cups water

  • 1 tsp salt

  • 1/4 cup vegetable oil

  • 1 tsp yellow mustard seeds

  • 1/2 cup cashews

  • 6 green onions chopped

  • 1/2 red bell pepper chopped

  • 2 tsp minced garlic

  • lemon zest

  • 1 tsp salt


  • In a rice cooker or pan combine rice, 1 tsp salt and water. Cover and cook until done. 

  • Add vegetable oil to the frying pan and add mustard seeds, cook for about one minute. 

  • Add in red pepper, green onions, garlic and cashews. Cook until red peppers are tender but not too soft. About 5 minutes. 

  • Fluff rice with fork and stir in vegetable/nut mixture. Add lemon zest and stir to incorporate. Add in 1 tsp salt if needed. 

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