Lemon Rice With Mango and Cashew 22-07-2013

Yummy!! Add some roasted cashew and you have tangy, savory, sweet lemon rice that tastes perfect eaten warm or cold!! Nuts are packed with healthy fats, fiber and antioxidants. Mangoes are packed with fiber, Vitamin A, C and just add a tropical touch to any dish!


4 cups cooked rice (long grain or basmati rice)
2 lemons (juiced or 1/2 cup lemon juice)
1 onion (sliced)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chili flakes
1/2 tsp turmeric
1/2 cup cilantro (finely chopped)
1 tsp lemon zest
1 cup ripe mango (diced)
1 tsp salt
2 tbsp olive oil or sesame oil
1 1/2 cups cashew nuts (roasted)


  1. Heat oil. Add mustard seeds, cumin seeds, dry chili flakes, sliced onion and saute for 3 minutes.
  2. Add turmeric and saute for 2 minutes. Add salt . Take off the fire.
  3. Mix lemon juice, lemon zest and fresh cilantro. Add to cooked rice and mix well.
  4. Gently stir in roasted cashew and fresh mango. Serve warm or cool.
Source feastie.com



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