Lemon rice

lemon rice

Serves 4

  • 455 g basmati rice

  • 5 tablespoons vegetable oil

  • 2 tablespoons mustard seeds

  • 2 teaspoons urad dhal (small dried split peas)

  • 1 handful curry leaves

  • rind and juice of 2 lemons

  • 1 bunch fresh coriander, chopped

  • sea salt

  • freshly ground black pepper

Throw the rice into boiling water, cook for 10 minutes and drain.



Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (remove these with a vegetable peeler). Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured.



Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste. Serve with a good curry.

Nutritional Information

Lemon rice

A super-simple way to liven up plain rice

0 foodies cooked this
This zesty, fragrant rice is the business with a curry – it's great spiced up with extra chilli too
Serves 4
25m
Super easy
Method

I've always wanted to know how Indian and Thai chefs make tasty rice. This is a great way to liven up plain rice but feel free to take it a step further by adding turmeric, like my Indian friend Das. Or hot it up with a little chilli powder. You can also fry some broken nuts, scramble in some eggs, try any ideas or flavours that you think are apt.

Throw the rice into boiling water, cook for 10 minutes and drain.

Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (remove these with a vegetable peeler). Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured.

Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste. Serve with a good curry.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 555
    28%
  • Carbs 83.4g
    32%
  • Sugar 0.3g 0%
  • Fat 19.7g 28%
  • Saturates 2.3g 12%
  • Protein 22.0g 49%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 455 g basmati rice

  • 5 tablespoons vegetable oil

  • 2 tablespoons mustard seeds

  • 2 teaspoons urad dhal (small dried split peas)

  • 1 handful curry leaves

  • rind and juice of 2 lemons

  • 1 bunch fresh coriander, chopped

  • sea salt

  • freshly ground black pepper