It’s another week into Anna’s and my food exchange. This week, she made steamed green beans, Japanese rice, steamed homemade tofu, and oven-baked Julienne sweet potatoes and potatoes, all with this sweet tamari sauce.

My meal for them was simple yellow dal and Indian lemon rice, my husband’s favourite. I love it served with this avocado purree. They seem to be made for each other. I have also made this with quinoa instead of brown rice, which makes it a light summer dish.

lemon zest

One of my favourite things in the kitchen is the zesting of a lemon. Its citrus sharpness adds a dimension to so many foods. I have started adding it to everything from desserts to salads, tahini, and all garnishing. The lemon zest works beautifully in this lemon rice.  It is a simple, quick way to add freshness to your cooking.  Use the finest holes on your grater and only use the yellow part of the skin.  The white pith tends to taste very bitter.  Grate your zest as close as possible to when you will use it, as it will dry out fairly quickly.

This dish was inspired by one of our trips to India.

lemon rice

serves 3 – 4

ingredients 

1 cup brown basmati rice (preferably rinsed & soaked overnight)

2½ cups water

⅓ cup peanut/coconut oil

½ tsp mustard seeds

1 heaped tsp cumin seeds

1 Tbsp freshly grated ginger

15 fresh curry leaves

1 whole green chilli

½ tsp turmeric powder

⅛ tsp asafoetida powder

¼ cup roughly chopped cashews

1 cup mung bean sprouts (see easy sprouting recipe)

2 medium carrots, grated

1 medium bell pepper, finely chopped

¼ cup dried coconut

freshly chopped coriander

juice of 1 lemon

zest of a lemon

1 tsp fine rock salt

preparation 

  1. Bring the rice and water to a boil, then reduce heat to maintain a rapid simmer for 8 -10 mins; turn down the heat, cover and simmer until the water has evaporated. Optional to add three cardamom pods for extra flavour.
  2. In a skillet, heat ghee and add mustard seeds. When the seeds splatter and pop, reduce the heat and add cumin seeds, ginger, curry leaves, chilli, turmeric, asafoetida, and cashews—fry until the cashews are golden brown.
  3. Add the bell pepper and allow it to soften. Then add the sprouted mung beans and grated carrot, stirring. Cook for 1 minute to retain the crunchiness of the sprouts.
  4. Turn off the heat and stir in the cooked rice, coconut, fresh coriander, lemon juice (until preferred taste), lemon zest, salt, and pepper.

Serve with melted ghee and a generous dollop of yoghurt and avocado puree.

Goodness shared from Stacey