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lemon and jalapeno rice
lemon and jalapeno rice
This rice is to accompany a curry, but it is dang good on its own. It’s also eye catching. I made it for a pot luck to go along with my lentil koftas and madras sauce.

Lemon rice
serves 4
1 1/2 cup basmati rice
2 1/4 cup water
handful raw cashew nuts, chopped
handful fresh cilantro or parsley
1 fresh green chili, deseeded and chopped finely
1 lemon or lime
vegetable oil
pinch turmeric
pinch mustard seeds
salt and pepper

1) Rinse the basmati till the water is clear. Add the washed rice and water to a pot. Add a pinch of turmeric—about 1/2 tsp—and a good pinch of salt. Cover and bring to a boil. Turn the heat down to the lowest setting and cook for about 12 minutes. Turn the heat off and leave the rice for a few minutes.
2) Spread the rice out on a tray to dry.
3) While the rice is cooking, soak the cashews in water to soften.
4) Heat up oil in a frying pan and gently fry the mustard seeds until they pop. Then add the chili (I used jalapeno) and cilantro. Drain the cashew nuts and add them to the frying pan. Add the juice of a lime or a lemon. If it is a large lemon, half will do.
5) Cook everything gently for a minute and then incorporate the yellow rice and heat through.