LEMON RICE RECIPE
It is an easy to make rice dish flavored with lemon juice. It is perfect to make as a lunchbox option for kids.
Provided by Neha Mathur
Categories Main Course
Time 19m
Number Of Ingredients 14
Steps:
- Dry roast the peanuts and cashew nuts till slightly browned.
- Keep aside.
- Heat oil in a pan.
- When the oil is hot, add mustard seeds, urad dal and chana dal.
- Cook till dals are slightly browned.
- Add green chilli, dry red chilli, curry leaves and hing.
- Cook for 10 seconds.
- Add the roasted peanuts, cashew nuts, salt and turmeric powder.
- Cook for 10 seconds.
- Add the cooked rice and lemon juice and mix well.
- Cook for another 2-3 minutes.
Nutrition Facts : Calories 261 kcal, Carbohydrate 31 g, Protein 6 g, Fat 13 g, SaturatedFat 1 g, Sodium 81 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LEMON RICE - SOUTH INDIAN RICE WITH LEMON AND PEANUTS
Steps:
- Rinse the rice under water until the water runs clear. We want to be able to remove as much residual starch as possible.Boil the 2 cups of water and add the rice in when it comes to a rolling boil.
- Add the salt and the turmeric, stir once or twice.
- Reduce heat to low, cover the pot and cook the rice for 18 to 20 min.
- Once the rice is cooked, fluff it with a fork and keep it aside.
- Heat another saucepan or skillet. Add oil and then add the peanuts and cashews.
- Saute until golden brown and crunchy. Remove with a slotted spoon and keep aside.
- In the same oil, add the mustard seeds and wait for them to crackle.
- Add the curry leaves, green chilis and the dried red chili powder. Saute until the curry leaves turn dark green.
- Add in two table spoons of water to reduce the temperature of the pan and then add the lemon juice, rice and the nuts.
- Stir carefully to mix, making sure the rice grains do not break.
- Switch off the heat and garnish with chopped cilantro.
LEMON RICE WITH PEANUTS
Categories Nut Rice Side Vegetarian Peanut Spice Legume Winter Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
- Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.
SOUTH INDIAN LEMON RICE
Steps:
- Gather the ingredients.
- Gently roast and then coarsely grind the coriander seeds into powder. Set aside.
- Heat the oil in a pan and add the mustard seeds , curry leaves, and green chiles. Fry the mixture until the splattering stops.
- Add the ginger and peanuts. Fry the mixture for another minute.
- Add the turmeric powder and turn off the burner.
- Add the lemon juice and mix well.
- Add the rice, roasted coriander powder, and salt to taste and mix thoroughly. Enjoy.
Nutrition Facts : Calories 760 kcal, Carbohydrate 105 g, Cholesterol 0 mg, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 514 mg, Sugar 46 g, Fat 33 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
INDIAN LEMON RICE WITH GINGER AND PEANUTS
Make and share this Indian Lemon Rice With Ginger and Peanuts recipe from Food.com.
Provided by cjs1157
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
- Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.
- Add the spice mixture to the cooked rice and mix thoroughly.
- Stir in the lemon juice and sprinkle with the lemon zest.
Nutrition Facts : Calories 551.5, Fat 20.7, SaturatedFat 3, Sodium 822.5, Carbohydrate 79.8, Fiber 6, Sugar 2.5, Protein 14.6
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