Tangy Lemon Rice With Fresh Mango & Roasted Cashew

Ingredients 

4 cups cooked rice

2 lemons (juiced or 1/2 cup lemon juice)

1 onion (sliced)

1 tsp mustard seeds

1 tsp cumin

1 tsp chilli flakes

1.2 tsp turmeric

½ cup coriander (finely chopped)

1 tsp lemon zest

1 cup ripe mango (diced)

1 tsp salt

2 tsp olive oil or sesame oil

1 ½ cup cashew nuts (roasted)

Directions

Heat oil. Add mustard seeds, cumin seeds, dry chilli flakes, sliced onions and sauté for 3 minutes. Add turmeric and sauté for 2 minutes. Add salt, Take off fire.Mix lemon juice, lemon zest and fresh coriander. Add to cooked rice and mix well. Gently stir in roasted cashew nuts and fresh mango. Serve warm or cool.

NUTRITION WISE

Lemon is packed with Vitamin C and makes food alkaline. It lowers the Glycemic Index (GI) of any dish, thus making the lemon rice low GI rice. GI of foods refers to the rate at which a food hits your blood sugar. Lower GI foods are healthier for everyone. Nuts are packed with healthy fats, fiber and antioxidants. Mangoes are packed with fiber, Vitamin A, C and just add a tropical touch to any dish!! All in all, a low GI, nutrition packed Lemon rice!