1 C cooked rice
2 T butter
1/2 C cashew pieces
1 t black mustard seeds
1 t salt
1/2 t turmeric
1/3 C lemon juice
3 T minced fresh parsley
Toasted coconut for garnish

Melt butter in a small saucepan and cook the cashews until golden brown. Remove with a slotted spoon and stir into the cooked rice. In the remaining butter, drop the mustard seeds and cover, shaking occasionally, until they stop popping. Pour the butter and mustard seeds over the rice. Then gently stir it together with the salt, turmeric, lemon juice, and parsley. Garnish with the coconut.