Indian Lemon Brown Rice

Lemon rice has long been one of my favorites, but for some reason, I've only made it using white basmati rice. I was excited to see that Yasmeen made a version using brown rice which inspired me to come up with a recipe based on my classic Piquant Lemon Rice. This twist on a South Indian classic is quite possibly a new favorite. If you tend to think of rice as a side dish, this preparation will have you reconsidering. Serve with Mung Beans and Mixed Vegetables for a satisfying and delicious Indian vegetarian dinner.

I'm sharing this with Michelle, who is hosting the Heart of the Matter this month. The theme is budget friendly foods. Rice has been a staple food for centuries and is certainly one of the most economical and healthy foods available.

Indian Lemon Brown Rice

1 cup of brown basmati rice
1/2 cup of raw cashews, halved
2-3 tablespoons of ghee or a mixture of butter and oil
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
1 tablespoon of urad dal, rinsed
1/2 teaspoon of turmeric
2 - 3 green chilies, finely chopped
small handful of dried curry leaves
1/4 cup of coconut
juice from one lemon
sea salt to taste

Soak the rice in two cups of water overnight. Bring to a boil, reduce the heat to low and cover and cook until the water is absorbed - roughly 40 minutes. Set aside.

In a frying pan, heat the ghee or butter and oil over moderate heat. When hot, add the cashews to the pan. Stir and fry until they are golden brown. Remove with a slotted spoon and add to the cooked rice.

Raise the heat slightly and add the urad dal, cumin seeds, and mustard seeds to the pan. Stir and fry until the mustard seeds turn grey and begin to pop. Add the chilies, turmeric, curry leaves and coconut to the pan and stir-fry for another minute or two. Transfer to the rice pot, along with the salt and lemon juice. Gently mix with a fork until everything is well combined.

Serves 4.

Related:
Piquant Lemon Rice with Cashews
Simple Lemon Rice
Lime Flavored Rice with Split Peas