Lemon Rice with Cashews.
225 g 8 oz easy cook brown rice.
15 ml 1 tbsp grated lemon rind.
Juice of one lemon. 50 g 2 oz cashew nuts.
Ground black pepper. Cook the rice in a pan of boiling water until tender, then drain. Add the remaining ingredients and stir over a low heat for three minutes for the flavours to mix.