Spiced Lemon Rice
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1.5 tsps
Ground Turmeric1 small
Onion (minced)2 cups
White Rice (long-grain)2 tsps
Kosher Salt1 cup
Roasted CashewsDirections:
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
5
Add lemon peel, salt, and 3 cups water; bring to a boil
6
Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes
7
Stir in lemon juice
8
Cover and let stand off heat for 15 minutes
9
Fluff with a fork and stir in cashews
10
Heat oil in a large heavy saucepan over medium heat
11
Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes
12
Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes
13
Add rice and stir to coat
14
Add lemon peel, salt, and 3 cups water; bring to a boil
15
Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes
16
Stir in lemon juice
17
Cover and let stand off heat for 15 minutes
18
Fluff with a fork and stir in cashews