Tangy Lemon Rice With Peanuts Food

LEMON RICE WITH PEANUTS

Steps:

• Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
• Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.

TANGY LEMON RICE WITH PEANUTS

Steps:

• Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
• When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
• Saute for about 2 minutes.
• Then add cooked rice and salt and saute for another 5 minutes.
• Remove from flame, add lemon juice and mix well.
• Garnish with chopped corriander and serve!
• Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.

LEMON THYME RICE

Steps:

• Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
• Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

SPICY CHICKEN FRIED RICE WITH PEANUTS

Steps:

• Combine first 4 ingredients in a small bowl; stir well with a whisk.
• Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
• *Note: cooking time does not include time to cook rice or chicken.

CARROT RICE WITH PEANUTS

Steps:

• Combine rice and water in a medium saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes).
• While rice is cooking, pulverize peanuts in a blender and set aside.
• Melt butter in a large skillet over medium-high heat.
• Saute onions until golden brown.
• Stir in ginger, carrots, and salt to taste.
• Reduce heat to low and cover to steam 5 minutes.
• Stir in pepper and peanuts.
• When rice is done, add it to the skillet and stir gently to combine with other ingredients.
• Garnish with chopped cilantro and serve hot.

SOUTHERN INDIAN LEMON RICE WITH PEANUTS

Steps:

• In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
• Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
• Add the rice and stir until until well combined.
• Add the lemon juice and salt and mix well.
• Stir in the peanuts.
• Garnish with the cilantro.