Lemon Rice
IJsselstein, Thursday, 2 January 2003 23:44:07
Ingredients
1/2 cup or 100 grams | | Long grain rice |
|
1/3 cup or 80 ml | | Lemon juice |
|
2-2 2/3 cups or 480 ml | | Water |
|
a pinch of salt | | |
|
3 tablespoons or 45 ml | | Oil |
|
1/2 cup or 75 grams | | Cashew nuts, chopped |
|
1/2 tablespoon or 7 grams | | Lentils |
|
1 teaspoon or 5 grams | | Mustard seeds |
|
2 pieces | | Red chilies, whole |
|
1/3 teaspoon | | Turmeric powder |
|
2 twigs | | Coriander, chopped |
|
1/4 cup or 25 grams | | Coconut, fresh and shredded |
|
Preparation
- Wash and soak the rice in water for about 10 minutes. Drain and set aside. Boil water in a heavy pan. Stir in the rice, salt and 1/2 tablespoon of oil. Cover tightly, reduce heat and simmer without stirring until rice is cooked. Set aside.
- Heat the remaining oil in a pan, stir-fry the cashew nuts until golden brown. Drain excess oil and spoon cashew nuts over the cooked rice. Replace cover.
- In a medium heat, sauté the lentils and mustard seeds till the lentils turn into reddish-brown, and the mustard seeds begin to splutters. Add the whole red chilies and remove from heat.
- Gently fold in the lentils, turmeric, lime juice, coriander and coconut into the cooked rice until well mixed. Serve hot.
Enjoy!
Rodelyn