Lemon Turmeric Rice

- Heat ¼ tsp oil in a non-stick skillet on medium-high, and fry the onions for about 3 minutes until they are translucent. Add garlic and sauté for another 30 seconds. Set aside.

- Pour other half of oil on skillet, and when hot add mustard seeds and let them crackle, about 10 seconds.

- Add turmeric, cumin, red pepper and roasted cashews, and mix well.

- Lower heat to medium-low and add lemon juice, onion-garlic mixture, cooked rice, salt and pepper. Stir to combine and cook until rice is warmed through, about 2 minutes.

- Garnish with green onions and serve!