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Lemon Rice With Cashews
6-8
Servings
Servings
15m PT15M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #34988
May 26, 2020
Categories: Salads, Side Dishes, Nuts/Seeds, Cashew Nut, Rice, White Rice, Fruit, Lemon, Indian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Picnic, Potluck, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"This is a Souplantation/Sweet Tomatoes recipe."
Original recipe yields 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (253 g)
- Calories 460.8
- Total Fat - 21.4 g
- Saturated Fat - 3.6 g
- Cholesterol - 0.4 mg
- Sodium - 563.6 mg
- Total Carbohydrate - 55.6 g
- Dietary Fiber - 2 g
- Sugars - 2.5 g
- Protein - 12.9 g
- Calcium - 43 mg
- Iron - 4.6 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.4 mg
Step 1
Place precooked rice into a large bowl. Use a serving fork to break apart rice into smaller pieces.
Step 2
In a small bowl, whisk together the lemon juice, oil, sugar and salt.
Step 3
Add the celery, scallions, lemon zest and toasted cashews to the rice. Stir to combine.
Step 4
Pour the lemon juice mixture over the rice and stir to coat.
Tips & Variations
No special items needed.
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