Cashew Nut Rice

Course Side Dish
Author Leigh Anne Wilkes


  • 2 C Jasmine Rice
  • 3 1/2 C water
  • 1 tsp salt
  • 1/4 C vegetable oil
  • 1 tsp yellow mustard seeds
  • 1/2 C cashews
  • 6 green onions chopped
  • 1/2 red bell pepper chopped
  • 2 tsp minced garlic
  • rind of one lemon grated
  • 1 tsp salt


  • In rice cooker combine rice, 1 tsp salt and water and cook until done.
  • Add vegetable oil to frying pan and add mustard seeds, cook for about one minute.
  • Add in red pepper, green onions, ginger 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 ride and stir to incorporate. Add in 1 tsp salt if needed.