Piquant lemon rice
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Piquant lemon rice
  Lemon    Rice    Indian    Vegetarian  
Last updated 6/12/2012 1:02:25 AM. Recipe ID 25990. Report a problem with this recipe.
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      Title: Piquant lemon rice
 Categories: Rice, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Basmati white rice
      2 c  Water
      1 ts Salt
      3 tb Ghee
    1/2 c  Raw cashew pieces
    1/2 tb Yellow split peas
      1 ts Black mustard seeds
    1/2 ts Turmeric
    1/3 c  Lemon juice
      3 tb Coarsely chopped coriander
    1/4 c  Shredded coconut
 
  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.
  
  Set side, leaving covered.
  
  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.
  
  Raise the heat slightly & toss in the split peas & mustard seeds (you
  can omit the peas) & fry till the seeds turn grey & sputter.
  
  Pour the fried seeds into the rice & sprinkle with turmeric, lemon &
  coriander.  Gently fold till well mixed.
  
  Garnish each serving with coconut.
  
  For a variation, substitute lime juice for lemon juice.
  
  Yamuna Devi, The Art of Indian Vegetarian Cooking.
 




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Recipe ID 25990 (Apr 03, 2005)

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