Indian Lemon Brown Rice


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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. This time I've twisted my favorite piquant lemon rice around by using brown rice — the chewy texture and earthy and nutty flavor of the brown rice works wonderfully well with lemon and spices. It's a new favorite. Serve with mung beans and mixed vegetables for a satisfying and delicious Indian vegetarian dinner.


Indian Lemon Brown RiceIndian Lemon Brown Rice
Recipe by
Cuisine: Indian
Published on July 10, 2009

Simple, spicy lemon rice with a twist on the south Indian classic using nourishing and nutty tasting brown rice

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Ingredients:
  • 1 cup long-grain brown rice
  • 1/2 cup raw cashews, halved
  • 3 tablespoons ghee or a mixture of butter and oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1 tablespoon skinless urad dal, rinsed
  • 1/4 cup dried grated unsweetened coconut
  • 2 to 3 green chilies, finely chopped
  • small handful of dried curry leaves
  • 1/2 teaspoon turmeric
  • juice from 1 lemon (3 tablespoons)
  • 1/2 teaspoon sea salt, or to taste
Instructions:
  • Soak the rice in 2 cups of water overnight. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes or until the water is absorbed. Remove from heat and set aside.

  • In a frying pan, heat the ghee or butter and oil over medium-low 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 to medium and add the cumin seeds, mustard seeds and urad dal to the pan. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to pop. Add the coconuut, chilies, curry leaves and turmeric to the pan and continue to stir for another 1 or 2 minutes. Transfer to the rice, add the salt and lemon juice, and gently mix with a fork until everything is well combined.

  • Serve hot.

Makes 4 servings

Indian Lemon Brown Rice

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

12 comments:

A2Z Vegetarian Cuisine said...

Looks delicious Lisa. Yes brown rice is very versatile it can be easily substituted in number of dishes instead of white rice.

iRaw said...

This looks delicious - I really like the combination of flavors too.

Suparna said...

hi Lisa,
Brown rice instead of white rice is a healthy twist.he lemon brown rice looks delish, lovely click.
TC

Astra Libris said...

Oooh, Lisa, this looks incredible! I love the vibrant color from the tumeric, and all the vibrant flavors too! Looking forward to fixing this one soon! You're so right about rice as an economical staple - most of our meals include rice for that very reason! :-) Thank you for giving us a new rice recipe!

eatme_delicious said...

This looks really awesome. I don't make tasty rice dishes enough.

Siri said...

I am always in look out of some good recipies with brown rice.. thanks for sharing! it looks delicious.:)

Siri

Parita said...

Thats a such a grt idea to use brown rice, lemon rice is one of my fav and m sure trying it with brown rice soon, thanks!

Fenris Badwulf said...

Lemon was rather tasty in this rice. I am sure I had it. I told you I liked it. I always do.

rekhas kitchen said...

hummm thats a great idea of using brown rice for lemon rice interesting twist Lisa looks great.

Astra Libris said...

P.S. I just bragged about you and your amazing paneer and macaroni in my latest post - hope you don't mind... :-) You rock!! :-)

Jayashree said...

I like your idea of using brown rice instead of white to make lemon rice. Nice pic too....shows off the vibrant yellow of the rice perfectly.

Shri said...

This is my first here..Being a south Indian, I was attracted to this rice recipe and amazing pics and recipe.