Spiced Lemon Rice with Roasted Cashews!!
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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!
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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! :):):)
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Isn't this a pretty lemon orchard?
It's in Sorrento, Italy.
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Sorrento is a
small town
(population 16,500) located in
southern Italy.
It is located close to Naples and Pompeii.
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Part of the town sits high on
sea cliffs overlooking the Bay of Naples.
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Sorrento is known for it's many lemon orchards.
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In fact,
the region supplies 85% of the lemons used in Italy.....
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The town looks awful pretty at night too, yes?!
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Here's the fixins...
just a note,
I used brown rice instead of white rice!
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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.
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Heat up the olive oil and add the mustard seeds and that healthy turmeric and cook,
shaking the pan,
until the mustard seeds pop.
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Out of the pan.
Pop.
Pop.
Pop.
Out of the pan and onto the recipe page on the counter.
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Okay,
add the fresno chili
and garlic
and onions
and saute until onions are translucent.
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See that yellow turmeric coloring in there?
SO GOOD FOR YOU!
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Now add the rice....
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...and the lemon peel...
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...now add the 3 cups of water.
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Okay,
so let the rice simmer for the correct amount of time...I used minute brown rice.
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And eventually the rice becomes this texture and color...
near perfect!
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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.
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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.
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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.
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Although
I would much prefer drinking some lemony tea or water out here at this cliff side restaurant in Sorrento.
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. | |