Spiced Lemon Rice with Roasted Cashews!!
This Spiced Lemon Rice
is super healthy and has lemon peel, fresh lemon juice, turmeric, chili pepper, onions and garlic oh my!
Oh, and cashews!
fineartamerica.com
So this got me to thinking...
WHY ARE lemons so good for you?
Now,
I know why turmeric is good for you, but what about lemons.
Apparently lemons contain a wide variety of beneficial vitamins and minerals, it's rich in vitamin C, potassium, magnesium and calcium.
Lemons also aid in digestion and it helps you fight
hunger cravings. SOLD! :):):)
comunity.travelandleisure.com
Isn't this a pretty lemon orchard?
It's in Sorrento, Italy.
Sorrento is a
small town
(population 16,500) located in
southern Italy.
It is located close to Naples and Pompeii.
telegraph.uk.com
Part of the town sits high on
sea cliffs overlooking the Bay of Naples.
sorrentotourism.com
Sorrento is known for it's many lemon orchards.
rachelruthbuchweitz.blogspot.com
In fact,
the region supplies 85% of the lemons used in Italy.....
...lemons used in cooking and baking...such as this Olive Oil Lemon Cake and the most popular refreshment in Italy; Limoncello.
wiu.edu
The town looks awful pretty at night too, yes?!
Anyway, getting back to this SPICED LEMON RICE...
Here's the fixins...
just a note,
I used brown rice instead of white rice!
So begin by doing the prep work...chopping the onions, the red chili, slice the garlic and peel the lemon.
By the way,
peel the lemon. Use a real lemon, take the peeler and peel the strips as directed.
No. Don't try to just use all lemon juice.
Peel the lemon.
By the way,
peel the lemon. Use a real lemon, take the peeler and peel the strips as directed.
No. Don't try to just use all lemon juice.
Peel the lemon.
Heat up the olive oil and add the mustard seeds and that healthy turmeric and cook,
shaking the pan,
until the mustard seeds pop.
The mustard seeds will ACTUALLY POP.
Out of the pan.
Pop.
Pop.
Pop.
Out of the pan and onto the recipe page on the counter.
Out of the pan.
Pop.
Pop.
Pop.
Out of the pan and onto the recipe page on the counter.
Okay,
add the fresno chili
and garlic
and onions
and saute until onions are translucent.
See that yellow turmeric coloring in there?
SO GOOD FOR YOU!
Now add the rice....
...and the lemon peel...
...now add the 3 cups of water.
Okay,
so let the rice simmer for the correct amount of time...I used minute brown rice.
And eventually the rice becomes this texture and color...
near perfect!
Now add the roasted cashews and plate it up!
By the way, the nuttiness of the roasted cashews with that turmeric and onions...
Really, a great combination!
I served this with a roasted chicken. So fantastic together. This Spiced Lemon Rice would complement any fish or poultry dish.
With this recipe,
there were leftovers since there are only two of us here.
We had this nice healthy dish for several days as a side and it was so easy to grab and heat up for a quick lunch too.
And with all this talk about lemon,
apparently one should drink a warm mug of
lemon water every morning for good health.
mindbodygreen.com
So Ima try this and see if I can feel or see the benefits.
I'll report back to you :).
I actually started doing this Saturday and today (Sunday). I took a large glass of warm water and squeezed juice from 1/2 a lemon. It's definitely different to incorporate that into my morning routine but on Day 2 here, it seems as if I'm doing something good for myself. And I think it will help in me drinking less coffee.
Although
I would much prefer drinking some lemony tea or water out here at this cliff side restaurant in Sorrento.
But that's okay, I have my own outdoor seating that's almost just as nice....
Or not.
Okay, that's all I got for today!!
Have a good Sunday,
enjoy the rest of the day!
Talk at ya soon!
DRATS! I keep forgetting to post the recipe!! If I ever forget, email or comment and let me know ARGH!
| Spiced Lemon Rice From Bon Appetit / April 2012 via epicurious.com Courtesy www.turnkeyqualitycars.com yield: Makes 4 to 6 servings active time: 15 minutes total time: 50 minutes Serve this fragrant, Indian-inspired side dish with all things chicken. Ingredients 2 tablespoons vegetable oil 1 1/2 teaspoons black, brown, or yellow mustard seeds 1 1/2 teaspoons ground turmeric 1 small onion, minced 2 garlic cloves, thinly sliced 1 Fresno chile or red jalapeño,cut into thin rings, seeded if desired 2 cups long-grain white rice 4 2 x 1"strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice 2 teaspoons kosher salt 1/2 cup roasted cashews Preparation Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes. Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews. | |
