I often joke that I should be Asian because I adore the cuisine so much, it’s cr…
I often joke that I should be Asian because I adore the cuisine so much, it’s crazy! I’ve wanted to show you this recipe for a while, and I’m so glad I’ve finally done it.
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This is a slightly modified version of South Indian lemon ? rice. It is usually made with peanuts, but as I didn’t have any on hand, I used almonds. Lemon rice is typically eaten on its own or with a salad and roti. I’ve served mine with a mushroom and ? salad. This was so delicious, extremely satisfying and of course #nutrientdense. With all the antioxidants from the turmeric and tomatoes, vitamin E and manganese from the almonds and folate and phytonutrients in the greens, you can be rest assured that you’re getting lots of goodness from this bowl ?
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{Recipe Serves 1} To make my version, you need:
180g freshly cooked basmati rice
1 tbsp olive or coconut oil
¼ tsp mustard seeds
1 green chilli, sliced
⅛ tsp ground fenugreek
¼ teaspoon grated or minced ginger
¼ teaspoon minced garlic
¼ teaspoon ground turmeric
8 almonds, halved or left whole
5 curry leaves
1 ½ teaspoon lemon juice
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Heat the oil in a medium non-stick frying pan then add the mustard seeds and chillies and stir fry for 1-2 minutes or until the mustard seeds are slightly browned. Add the garlic, ginger, turmeric, fenugreek, curry leaves and almonds and stir fry for about one minute. Stir in the rice and lemon juice, season with a pinch of salt and mix thoroughly to combine. Fry for a further minute then take the pan off the heat. Enjoy on its own, with a side of veggies or a salad of your choice.
