3.5 star :: vegan, whole30
1 cup long grained rice or 2 cups precooked basmati rice 1-2 green chilies finely chopped 1 inch piece ginger peeled and finely chopped 1/4 cup raw peanuts 1/4 teaspoon turmeric salt to taste 2 lemons juiced cilantro for garnish 2 teaspoons olive oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon urad dal
Add rice to a pot, pouring enough water to cover the rice by 2 inches and let sit for 30-45 minutes. Rinse the rice until water runs clear. Add a little bit less than 2 cups water to the pot and bring to a boil. Add turmeric and salt. Reduce heat and simmer, covered, for 15 minutes or until rice is cooked through. Remove from heat and let sit, covered for 5 minutes.
Over medium heat add 2 teaspoons olive oil to pan. Add mustard seeds, cumin seeds and urad dal to pan. When mustard seeds start to pop add green chilies, ginger and peanuts. Cook over medium heat 2-3 minutes, stirring occassionally. Add cooked rice to spice mix and stir to combine. Remove from heat and add lemon juice. Garnish with chopped cilantro.
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