Cashew Rice

Ingredients

• 2 c. basmati rice
• 2½ tsp. salt
• ½ c. vegetable oil
• 1 tsp. brown (or yellow) mustard seeds
• ¾ c. Chopped Cashews
• 1 medium onion
• ½ red bell pepper
• 1 tsp. finely chopped green chili (such as Thai)
• 2 tsp. finely chopped fresh ginger
• 1½ c. plain whole-milk yogurt

Directions

1. Rinse the rice in a bowl with cold water. Drain and repeat until the water is no longer cloudy. Drain completely. Add the rice, 1 teaspoon salt, and 3 cups water to a 2-quart saucepan, cover, and bring to a boil. Reduce heat to low and cook, covered, for 20 minutes. Remove from heat. Fluff with a fork.
2. Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and cook for 30 seconds. Add the cashews and cook until lightly browned, about 20 seconds. Add the onion, peppers, ginger, and remaining 1 1/2 teaspoons salt, and cook until the onion is tender, about 5 minutes. Toss rice with the onion mixture and the yogurt.
   
   
   Nutritional information is based on a 1/2-cup serving.
3. Source: countryliving.com