Tri-Doshic Lemony Rice with Cashews, Peas, Asparagus and Ayurvedic Spices

This rice dish is seriously lemony! It’s super detoxing, plus the cashews and peas bring a gorgeous sweetness to it.

Cumin and turmeric are fabulous spices to reduce inflammation and aid digestion. I add asparagus… just because I love it!

This dish is tri-doshic however Pittas/ Pitta imbalance could substitute the lemon for limes.

Here’s how to make it…

• 1 cup of organic brown basmati rice

• 1/2 cup cashew nuts

• A handful of green beans

• A few asparagus tips

• 1/2 cup of frozen peas

• 1 tsp ghee

• 1 tsp roasted cumin seeds

• 1 tps roasted mustard seeds

• 1 tsp turmeric

• Juice of 2 lemons

• 2 cups of water

Fry the mustard and cumin seeds in a dry pan until they start to pop.

In another pan add the ghee and fry the cashew nuts. When slightly brown remove and keep them aside.

Fry the rice in the pan until it starts to slightly toast.

Add in the green beans, spices, 2 cups of water and bring to the boil. Simmer on a low heat for about 20 minutes.

Add the asparagus tips and peas then simmer for another 5 minutes or so or until the rice is cooked.

Squeeze in the juice of 2 lemons.

Stir in the cashews and season with salt and pepper.