Meyer Lemon Rice
Recipe: #23924
June 03, 2016
Categories: Side Dishes, Rice, White Rice, Lemon, Indian, One-Pot Meal, Sunday Dinner Gluten-Free, No Eggs, Vegetarian, Spicy, Kosher Dairy, more
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Ingredients
Nutritional
- Serving Size: 1 (188.5 g)
- Calories 199.5
- Total Fat - 7.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 10.2 mg
- Sodium - 451.1 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 3.8 g
- Sugars - 3.4 g
- Protein - 5.8 g
- Calcium - 54.5 mg
- Iron - 2.7 mg
- Vitamin C - 82.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add the cooked rice to a large mixing bowl.
Step 2
In a skillet, heat the ghee and add the mustard seeds to sputter.
Step 3
Add the cumin and the broken Arbol chile pieces.
Step 4
Stir until the cumin sputters and splits (and the chile simultaneously turns a reddish brown).
Step 5
Add the cashews and /or peanuts and toast until they turn golden.
Step 6
Immediately add the minced ginger, torn curry leaves and the green chiles, and saute until it starts emitting an aroma.
Step 7
Stir in the turmeric powder, asafetida and the salt.
Step 8
Pour this mixture into the rice, along with the Meyer lemon juice and fold in thoroughly,
Step 9
Until the rice acquires a uniform pale yellow color.
Step 10
Garnish with chopped cilantro.
Tips
No special items needed.