Lemon Curry Rice Recipes
LEMON CURRY RICE
You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder.
Provided by Geema
Categories Curries
Time 38m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the broth, and lemon juice in a medium saucepan until boiling.
- Add the rice, stir, and turn heat to low.
- Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Remove pan from heat.
- Stir in lemon peel, curry powder, garlic salt and pepper.
- Cover and let sit for 10 minutes.
- Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.
LEMON RICE AND EGGPLANT-CHICK PEA CURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.
- While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews.
LEMON RICE
This is one of favourite comfort food which is so simple to make and the flavours, amazing!! Coming from a place where rice is staple diet, there are some amazing things you can do to rice to give a zing, a zang and a twist to the same white rice.
Provided by padmajakoti
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Now take a saucepan and add tbsp of sunflower oil.
- Add groundnuts, cashewnuts, mustard seeds, black gram and yellow split lentils and saute for 2 minutes.
- As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute
- Now add turmeric and salt. Take the freshly squeezed lemon and pour the juice on and put a lid on the saucepan.
- Switch off and mix this with rice. Serve hot or cold with a pickle or on its own.
LEMON RICE
This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.
Nutrition Facts :
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