Lemon Turmeric Rice is a fragrant, vibrant substitute for a side of rice that needs just a few basic ingredients. A flavorful partner for a good curry.
Ingredients
1½cupCooked Brown Rice, 293g
½tspCooking Oil
½tspBlack Mustard Seeds
6TbspRed Onion, Chopped, 60g
¾tspGarlic, Minced
¾tspTurmeric Powder
½tspCumin Powder
⅓tspRed Pepper Flakes
1½TbspLemon Juice
Roasted Cashews, for topping
Salt & Pepper to taste
Instructions
Heat ¼ tsp oil in a non-stick skillet on medium-high, and fry the onions for about 3 minutes until they are translucent. Add garlic and sauté for another 30 seconds. Set aside.
Pour other half of oil on skillet, and when hot add mustard seeds and let them crackle, about 10 seconds.
Add turmeric, cumin, red pepper and roasted cashews, and mix well.
Lower heat to medium-low and add lemon juice, onion-garlic mixture, cooked rice, salt and pepper. Stir to combine and cook until rice is warmed through, about 2 minutes.
Top with roasted cashews, garnish with green onions, and serve!
Notes
To cook rice:
Bring 1 cup water to boil in a pot, add ½ cup rice and stir to remove clumps.
Reduce to simmer, cover and cook for 17 minutes.
Remove from heat, and let rest for 5 minutes. Fluff with a fork.