I love south indian style lemon rice… and make it often… so I was in the mood but wanted to make it healthier and filled with veggies- so I came up with this recipe… I cooked it with brown rice and added peppers and green beans.. check it out- it is yummy!
- 1 cup brown jasmine rice, rinsed
- 1 tablespoon coconut oil
- 1 teaspoon salt
- 2 cups water
Transfer the rice to a heavy saucepan with the oil and sauté on medium heat for a minute. Add the salt and water, bring to a boil and cover partially with a lid and lower the heat to a low medium. Continue cooking, about 15 minutes till all the water is cooked off from the surface. Place the lid on the pan and lower the heat to a very low and continue cooking for at least 20 minutes or till cooked. Fluff with fork and let cool.
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 12-15 curry leaves, chopped
- 1 tablespoon white moong dal
- 1 tablespoon channa dal
- ¼ cup shredded unsweetened coconut
- ½ cup roasted peanuts, chopped
- 1 medium yellow onion, chopped
- 1 inch fresh ginger, grated
- 1 red pepper, chopped
- 1 cup green beans, chopped
- Juice of half a large lemon
- ½ cup cilantro, chopped
Add the oil to a wok like saucepan with the mustard seeds, cumin seeds, curry leaves, moong dal, channa dal, coconut and peanuts. Saute on medium heat for 2 to 3 minutes, stirring constantly. Add the onion and ginger and sauté for another 2 to 3 minutes. Add the red pepper and green beans and sauté for another 2 to 3 minutes. Add the cooled brown rice, salt and lemon juice. Saute for 3 to 4 minutes, check for seasonings and finish off with the cilantro. Serve with grilled meats or lentils.