Spiced Lemon Rice

Submitted by Annacia

"A wonderful fragrant Indian-inspired side dish. Serve it with all things chicken."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 2 tablespoons vegetable oil
• 1 1⁄2 teaspoons mustard seeds (black, brown, or yellow)
• 1 1⁄2 teaspoons ground turmeric
• 1 small onion, minced
• 2 garlic cloves, thinly sliced
• 1 fresno chilies or 1 red jalapeno chile, cut into thin rings, seeded if desired
• 2 cups long-grain white rice
• 4 pieces lemon peel plus 1/4 cup fresh lemon juice (2 x 1-inch strips, yellow part only)
• 2 teaspoons kosher salt
• 1⁄2 cup roasted cashews

directions

1. Heat oil in a large heavy saucepan over medium heat.
2. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.
3. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.
4. Add rice and stir to coat, add lemon peel, salt, and 3 cups water; bring to a boil.
5. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
6. Stir in lemon juice. Cover and let stand off heat for 15 minutes.
7. Fluff with a fork and stir in cashews.

Reviews

[I'mPat]

I only made the 1 cup of rice which was plenty for 3 of us and even had a serve left over which I will freeze for later. I put 1 1/2 cups of hot water in and it only took about 18 minutes to be fully absorbed, also I did not have any cashews so used roasted macadamia nuts which I chopped up but it was a delicious side enjoyed by us all. Thank you Annacia, made for Everyday A Holiday tag game.

 

[Deantini]

We really liked the flavours in this dish. The mustard seeds add an extra touch both in terms of flavour and prettiness. Makes the dish stand out.

 

[Artandkitchen]

This dish was more than welcome for my family.<br/>The brigt yellow color and the lemon taste make of this dish a royal sidedish.<br/>Highly recommende for any curry!