Options:

Include nutrition information?

Meyer Lemon Rice

Created by dienia b on June 3, 2016

1 tablespoon finely chopped fresh gingerroot
1 green chile (green serrano,finely minced de-seeded ,can use 1/2 a de-seeded jalapeño
Curry leaves (1 sprig, torn)
Asafetida, 1 pinch, optional
1/4 teaspoon turmeric powder
1 teaspoon fine sea salt, (to taste)
1/2 cup finely chopped cilantro

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.