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Spicy Lemon Rice
Serves 4
  • 3 tablespoons vegetable oil
  • 3 bay leaves
  • ½ teaspoon ground turmeric
  • 225g Soland Bio Dynamic rice
  • Grated rind of 1 lemon
  • ½ teaspoon salt
  • 350ml water
  • 100g Soland cashew nuts, toasted
  • Plain yoghurt to serve
  • Method:
  • Fry the bay leaves and turmeric for a few minutes in the oil.
  • Add the rice and stir until coated.
  • Add the lemon zest, salt and water.
  • Bring to the boil and stir once.
  • Cover and simmer over a low heat for 15-20 minutes or until all the water has been absorbed.
  • Fluff with a fork and stir in the cashew nuts.
  • Serve with plain yoghurt.







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