Lemon-Cashew Rice

Directions

1. 1
   Bring a large saucepan of water to a boil.
2. 2
   Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes.
3. 3
   Drain, shaking out the excess water.
4. 4
   Return the rice to the pan.
5. 5
   Cover tightly and cook over very low heat for 10 minutes.
6. 6
   Fluff the rice with a fork, cover and keep warm.
7. 7
   In a large, deep nonstick skillet, heat the oil.
8. 8
   Add the mustard seeds and cook over moderately high heat until they begin to pop, about 2 minutes.
9. 9
   Add the onion, bay leaves and turmeric and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes.
10. 10
    Add the cashews and chickpeas and cook, stirring occasionally, until lightly browned, about 3 minutes.
11. 11
    Add the rice and lemon juice and toss to combine.
12. 12
    Discard the bay leaves.
13. 13
    Serve hot or warm.