Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Lemon Rice with Peanuts

The naturally nutty flavor of Basmati rice is complimented and enhanced by the ginger and lemon.  This Indian dish comes out dry and fluffy.  Your guests will not be able to get enough.  A real treat yet easy to prepare.  Modified slightly, the original recipe is from Gourmet magazine.

2 recipes   Basmati rice
1 tablespoon   peanut oil
2 tablespoons   black mustard seeds
1 tablespoon   fresh ginger -- minced
1/3 cup   peanuts, dry-roasted unsalted -- finely chopped
1/2 teaspoon   turmeric
3 tablespoons   lemon juice -- or more!
1 tablespoon   lemon zest

Prepare Basmati rice (note that this is a double batch) and allow to cool fluffing occasionally with a fork.

Heat oil in large, heavy skillet over moderately high heat. Just before the oil begins to smoke add the mustard seeds and sauté until the seeds begin to pop. Add ginger and 1/2 the crushed peanuts and sauté 2 minutes. Add turmeric, rice and salt to taste. Toss well to mix while rice is reheating. Remove from heat add lemon juice and toss to combine. Garnish with remaining peanuts and zest.

[Home] [Table of Contents]