Empty My Fridge
Turmeric Lemon Rice
Ingredients
- Rice · cooked1 ½–2 cups
- Oil1 tsp
- Mustard seed½ tsp
- Curry8–10
- Cashew · toasted2–3 tbsp
- Turmeric½–¾ tsp
- Chili flake · flakes⅓ tsp
- Lemon2 tbsp
- Cilantro
Instructions
- Cook the rice, fluff it and leave it aside, or let the rice or other cooked grain come to room temperature.
- Heat the oil in a skillet over medium heat. When hot, add the mustard seeds and wait until they start to pop. To test the oil, add 2 to 3 seeds; if they sizzle or pop right away, it is ready.
- Add the curry leaves and wait a few seconds. Add the turmeric and red pepper flakes and stir. Reduce heat to medium-low. If using, add the roasted cashews or peanuts and/or peas and stir.
- Add a splash of water to cool the pan, then add the lemon juice.
- Add the rice and stir well. Add salt if the cooked rice was not salted. Cook 2 minutes. Taste and adjust salt and lemon. Cover, remove from heat and rest 2 minutes. Garnish with cilantro before serving.
Summarized from Vegan Richa's video. Watch it for the details.
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