Lemon Rice With Coconut Chutney Recipes
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 :
TANGY LEMON RICE WITH PEANUTS
One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt.
Provided by Anu_N
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
- When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
- Saute for about 2 minutes.
- Then add cooked rice and salt and saute for another 5 minutes.
- Remove from flame, add lemon juice and mix well.
- Garnish with chopped corriander and serve!
- Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.
LEMON RICE WITH COCONUT CHUTNEY
This is an old recipe from southern India and has been in my family for generations. It is light yet filling and very easy to prepare.
Provided by usha rao
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lemon Rice: Cook the rice with required amount of salt and cool.
- The grains should be separate.
- In a wok heat the oil.
- When hot, put in the mustard seeds and lower the heat.
- When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
- Take off the heat.
- Add the cooled rice.
- When cool, add the juice of two lemons.
- Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
- Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
- Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
- In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
- When the seeds splutter, take off heat and pour over coconut paste.
- Add salt to taste.
- Serve with the Lemon Rice.
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