Rice Pilaf with Lime & Cashews
In southern India, this fragrant dish is served during the harvest season. We've made it the traditional way using white rice (though brown rice is nutritionally superior, it is rarely used in India because the oils in the bran cause it to deteriorate faster, reducing its shelf life). If you are committed to eating only whole grains, you can use brown basmati rice (see Variation).
Ingredient Note: Olive-green kari leaves (also called curry leaves), a distant cousin to the citrus family, have a delicate aroma and flavor and are available in the produce section of Indian grocery stores. They last up to 3 weeks in the refrigerator or in the freezer for up to a month. Do not use the dried (and highly insipid) version of these leaves--substitute cilantro instead.
1 1/2 starch, 1/2 fat