Piquant Lemon Rice
Recipe
- Title:
- Piquant Lemon Rice
- Categories:
- Rice/grains, Ethnic, Vegetarian
- Yield:
- 4 servings
Ingredients
- 1 c Basmati white rice
- 1 ts Black mustard seeds
- 2 c Water
- 1/2 ts Turmeric
- 1 ts Salt
- 1/3 c Lemon juice
- 3 tb Ghee
- 3 tb Coarsely chopped coriander
- 1/2 c Raw cashew pieces
- 1/4 c Shredded coconut
- 1/2 tb Yellow split peas
Directions
- Wash rice.
- Bring water to a boil.
- Stir in rice, salt & 1/2 tb ghee.
- Cover with a tight-fitting lid.
- Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes.
- The rice should be light & fluffy & the water should be absorbed.
Directions
- Set side, leaving covered.
Directions
- Heat the remaining ghee in a small pot over a moderate heat till hot.
- Drop in the cashews & stir fry till golden brown.
- Remove with a slotted spoon & pour over rice.
- Cover the rice again.
Directions
- Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter.
Directions
- Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander.
- Gently fold till well mixed.
Directions
- Garnish each serving with coconut.
Directions
- For a variation, substitute lime juice for lemon juice.
Directions
- Yamuna Devi, The Art of Indian Vegetarian Cooking.
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