1/2 tsp mustard seeds
1 medium white onion diced medium
1/4 tsp cumin seeds
1 medium Serrano chili minced (optional)
1 Tsp Turmeric Powder
1 tsp salt
1/4 cup Spanish peanuts
6 cups cooked Rice
1/2 cup fresh cilantro chopped fine
1/2 fresh squeezed lemon
Heat oil on med-high. Add mustard seeds and cover immediately to prevent splattering and popping of oil. Add onions, cumin seeds and chili. Cook until translucent.Reduce heat to medium. Add Turmeric and salt. Add Spanish peanuts. Mix well over medium heat for 5 minutes. Remove from heat and allow to cool. Add rice one cup at a time and mix completely until all rice has been added. Add cilantro and lemon and mix well.
Servings: 6 One cup servings
Serving Ideas: Serve with Nonfat Plain Yogurt or Raita (Indian style tangy yogurt with cucumbers and onions).
1 medium Serrano chili minced (optional)
1 Tsp Turmeric Powder
1 tsp salt
1/4 cup Spanish peanuts
6 cups cooked Rice
1/2 cup fresh cilantro chopped fine
1/2 fresh squeezed lemon
Heat oil on med-high. Add mustard seeds and cover immediately to prevent splattering and popping of oil. Add onions, cumin seeds and chili. Cook until translucent.Reduce heat to medium. Add Turmeric and salt. Add Spanish peanuts. Mix well over medium heat for 5 minutes. Remove from heat and allow to cool. Add rice one cup at a time and mix completely until all rice has been added. Add cilantro and lemon and mix well.
Servings: 6 One cup servings
Serving Ideas: Serve with Nonfat Plain Yogurt or Raita (Indian style tangy yogurt with cucumbers and onions).
