<http://schema.org/recipeInstructions>
" Rinse the rice in a bowl with cold water. Drain and repeat until the water is no longer cloudy. Drain completely. Add the rice, 1 teaspoon salt, and 3 cups water to a 2-quart saucepan, cover, and bring to a boil. Reduce heat to low and cook, covered, for 20 minutes. Remove from heat. Fluff with a fork. Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and cook for 30 seconds. Add the cashews and cook until lightly browned, about 20 seconds. Add the onion, peppers, ginger, and remaining 1 1/2 teaspoons salt, and cook until the onion is tender, about 5 minutes. Toss rice with the onion mixture and the yogurt.Nutritional information is based on a 1/2-cup serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29140/cashew-rice-clv/?src=shelter_footer>