Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
554
Calories
12g
Protein
27g
Fat
70g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons black, brown, or yellow mustard seeds
- 1 1/2 teaspoons ground turmeric
- 1 small onion, minced
- 2 garlic cloves, thinly sliced
- 1 Fresno chile or red jalapeño,cut into thin rings, seeded if desired
- 2 cups long-grain white rice
- 4 2 x 1"strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
- 2 teaspoons kosher salt
- 1/2 cup roasted cashews
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes