Indian Lemon Brown Rice

Lemon rice has long been one of my favorites, but for some reason, I've only made it using white basmati rice. This time I've twisted my favorite piquant lemon rice around by using brown rice — the chewy texture and earthy and nutty flavor of the brown rice works wonderfully well with lemon and spices. It's a new favorite. Serve with mung beans and mixed vegetables for a satisfying and delicious Indian vegetarian dinner.

Indian Lemon Brown Rice

Recipe by Lisa Turner Cuisine: Indian Published on July 10, 2009 Simple, spicy lemon rice with a twist on the south Indian classic using nourishing and nutty tasting brown rice Print this recipe Ingredients: 1 cup long-grain brown rice 1/2 cup raw cashews, halved 3 tablespoons ghee or a mixture of butter and oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 tablespoon skinless urad dal, rinsed 1/4 cup dried grated unsweetened coconut 2 to 3 green chilies, finely chopped small handful of dried curry leaves 1/2 teaspoon turmeric juice from 1 lemon (3 tablespoons) 1/2 teaspoon sea salt, or to taste Instructions: Soak the rice in 2 cups of water overnight. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes or until the water is absorbed. Remove from heat and set aside. In a frying pan, heat the ghee or butter and oil over medium-low heat. When hot, add the cashews to the pan. Stir and fry until they are golden brown. Remove with a slotted spoon and add to the cooked rice. Raise the heat to medium and add the cumin seeds, mustard seeds and urad dal to the pan. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to pop. Add the coconuut, chilies, curry leaves and turmeric to the pan and continue to stir for another 1 or 2 minutes. Transfer to the rice, add the salt and lemon juice, and gently mix with a fork until everything is well combined. Serve hot. Makes 4 servings

Related:
Piquant Lemon Rice with Cashews
Simple Lemon Rice
Lime Flavored Rice with Split Peas

Share this post