Lemon Rice
Recipe: #9970
July 02, 2013
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Rice, White Rice, Indian, 5-Minute Prep, Sunday Dinner, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"This is a South India recipe dish and is really delicious. I have loved it since first trying it at Anand India restaurant in Blue Ash Ohio. While it is not their recipe, I have tried to make it as close to theirs as possible."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (180.8 g)
- Calories 304.6
- Total Fat - 12.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 515.9 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 5.7 g
- Sugars - 3 g
- Protein - 8 g
- Calcium - 151.8 mg
- Iron - 2.6 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat cinnamon stick, cumin seed, mustard seed, thai chillies and cumin seed in a skillet with oil until it sputters, about a minute.
Step 2
Stir in the chickpeas, turmeric, rice, lemon juice, and salt and pepper to taste.
Step 3
Stir until the turmeric coats the rice, adding a little water if you need to mix it well. If you add water, cook to evaporate it.
Step 4
Cook until hot.
Tips
- You will need prep time to cook your rice and also cool it, preferable overnight.
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