Good use of leftover brown rice.

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Name: Lemon Rice (Vegan)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup brown rice soaked; 1 cup water; 1/4 cup peanuts raw; 1 tbsp black lentils (urad dal) split; 1/2 tsp mustard seed; 1/2 onion; 1/2 tsp turmeric; 6 leaves curry leaves; 2-3 tbsp lemon juice

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INGREDIENTS

1 cup brown rice ; soaked
1 cup water
1/4 cup peanuts ; raw
1 tbsp black lentils (urad dal) ; split
1/2 tsp mustard seed
1/2 onion
1/2 tsp turmeric
6 leaves curry leaves
2-3 tbsp lemon juice

Servings

INSTRUCTIONS

Prepare by soaking brown rice at least 2 hrs. Wash and drain.

In rice cooker, combine rice and water. Ratio of rice to water is important. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir lightly to separate grains. On baking sheet, spread rice to separate grains and cool.

Meanwhile, in pan with medium heat, lightly toast peanuts, 5 min. When peanuts just start to turn brown, add dal and mustard seed, until shake while dal toasts and mustard seed pops, 1 min. Remove from heat and save.

In sauce pan, brown onion, 5 min. Add turmeric and curry leaves, and a bit of water as necessary. Continue simmer, 5 min.

Mix cooked and cooled rice into onion base. Sprinkle and mix lemon juice, to taste, adding only 1 tbsp at a time. The tart lemon makes the dish, but too much sourness can also ruin the dish.

Finish with toasted nuts, lentil and mustard seeds, which should be added last to keep crunchy.

NOTES

Add lemon juice carefully, and taste. Difficult to undo sour taste once added.

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Lemon Rice (Vegan)

1 cup brown rice soaked
1 cup water 
1/4 cup peanuts raw
1 tbsp black lentils (urad dal) split
1/2 tsp mustard seed 
1/2  onion 
1/2 tsp turmeric 
6 leaves curry leaves 
2-3 tbsp lemon juice

Prepare by soaking brown rice at least 2 hrs. Wash and drain.

In rice cooker, combine rice and water. Ratio of rice to water is important.  Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir lightly to separate grains. On baking sheet, spread rice to separate grains and cool.

In sauce pan, brown onion, 5 min. Add turmeric and curry leaves, and a bit of water as necessary. Continue simmer, 5 min.

Mix cooked and cooled rice into onion base. Sprinkle and mix lemon juice, to taste, adding only 1 tbsp at a time. The tart lemon makes the dish, but too much sourness can also ruin the dish.

Finish with toasted nuts, lentil and mustard seeds, which should be added last to keep crunchy.

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Lemon Rice
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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 4 Servings

Calories: 302
Calories from Fat: 95 (31%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 8.8mg		0 %
Potassium 312.7mg		8 %
Total Carbohydrate 48.9g		14 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 44.5g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 302

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