South Indian-Style Lemon Rice

Rice lightly flavored with lemon. This is a favorite Indian dish. It is especially popular with children (compare to American mac and cheese.) It is very simple to make. Our family often eats it on Sunday nights after church. I put the rice in the rice cooker and then when we get home I do the rest of the cooking. It takes about 10 minutes total. Serve with hard-boiled eggs.

Step: 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step: 2

Heat oil in a large skillet over medium heat. Add peanuts, turmeric, and mustard seeds; cook and stir until peanuts are browned, 2 to 3 minutes. Mix in green chile peppers, lemon juice, curry leaves, and salt.

Step: 3

Fold lemon juice mixture into the cooked rice.

Per Serving: 302 calories; protein 5.4g; carbohydrates 41.3g; fat 13g; sodium 444.4mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .