Spiced Lemon Rice - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    1 1/2 teaspoons mustard seeds (black, brown, or yellow)
    1 1/2 teaspoons ground turmeric
    1 small onion, minced
    2 garlic cloves, thinly sliced
    1 fresno chilies or 1 red jalapeno chile, cut into thin rings, seeded if desired
    2 cups long-grain white rice
    4 pieces lemon peel plus 1/4 cup fresh lemon juice (2 x 1-inch strips, yellow part only)
    2 teaspoons kosher salt
    1/2 cup roasted cashews
Preparation
    Heat oil in a large heavy saucepan over medium heat.
    Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.
    Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.
    Add rice and stir to coat, add lemon peel, salt, and 3 cups water; bring to a boil.
    Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
    Stir in lemon juice. Cover and let stand off heat for 15 minutes.
    Fluff with a fork and stir in cashews.

Leave a comment