*  Exported from  MasterCook  *
 
                             PIQUANT LEMON RICE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Rice                             Ethnic
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Basmati white rice
    2       c            Water
    1       t            Salt
    3       tb           Ghee
      1/2   c            Raw cashew pieces
      1/2   tb           Yellow split peas
    1       t            Black mustard seeds
      1/2   ts           Turmeric
      1/3   c            Lemon juice
    3       tb           Coarsely chopped coriander
      1/4   c            Shredded coconut
 
   Wash rice.  Bring water to a boil.  Stir in rice, salt
   & 1/2 tb ghee. Cover with a tight-fitting lid.  Reduce
   heat to very low & gently simmer, no peeking, for 20
   to 25 minutes.  The rice should be light & fluffy &
   the water should be absorbed.
   
   Set side, leaving covered.
   
   Heat the remaining ghee in a small pot over a moderate
   heat till hot. Drop in the cashews & stir fry till
   golden brown.  Remove with a slotted spoon & pour over
   rice.  Cover the rice again.
   
   Raise the heat slightly & toss in the split peas &
   mustard seeds (you can omit the peas) & fry till the
   seeds turn grey & sputter.
   
   Pour the fried seeds into the rice & sprinkle with
   turmeric, lemon & coriander.  Gently fold till well
   mixed.
   
   Garnish each serving with coconut.
   
   For a variation, substitute lime juice for lemon juice.
   
   Yamuna Devi, The Art of Indian Vegetarian Cooking.
  
 
 
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