Indian lemon brown rice.

Ingredients:

1 cup of brown basmati rice,
10- 12 raw cashews (halved),
½ tablespoon of ghee,
1 tablespoon of cumin seeds,
1 teaspoon of black mustard seeds,
1 tablespoon of urad daal (rinsed)
1/2 teaspoon of turmeric
2 - 3 green chilies, finely chopped
small handful of dried curry leaves
1/4 cup of coconut
juice from one lemon
sea salt to taste

Method:

Soak the rice in two cups of water overnight. Bring to a boil, and cook until the water is absorbed. Set aside.

In a frying pan, heat the ghee over moderate heat. When hot, add the cashews to the pan. Stir and fry until they are golden brown. Remove them and add to the cooked rice.

Raise the heat slightly and add the urad dal, cumin seeds and mustard seeds to the pan. Stir and fry until the mustard seeds turn grey. Add the chilies, turmeric, curry leaves and coconut to the pan and stir-fry for another minute. Transfer to the rice pot, along with the salt and lemon juice. Gently mix with a fork until everything is well combined.

Why this recipe works?

Brown rice is richer in fiber as compared to white rice. Cashew used in the recipe has higher copper content which is vital in energy production.