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Piquant Lemon Rice ethnic, side dishes, vegetables, vegetarian 1 cup basmati white rice 2 cup water 1 teaspoon salt 3 tablespoon ghee 1/2 cup raw cashew pieces 1/2 tablespoon yellow split peas 1 teaspoon black mustard seeds 1/2 teaspoon turmeric 1/3 cup lemon juice 3 tablespoon coarsely chopped coriander 1/4 cup shredded coconut Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee. Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed. Set side, leaving covered. Heat the remaining ghee in a small pot over a moderate heat till hot. Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again. Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter. Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed. Garnish each serving with coconut. For a variation, substitute lime juice for lemon juice. Yamuna Devi, "The Art of Indian Vegetarian Cooking". Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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