sharing recipes from one generation to the next
I love steamed rice, plain steamed rice. We treat it like fast food in our house. Until recently, if all else failed, steamed basmati rice topped with a dollop of natural yoghurt would have more than adequately sated our appetites, then we tried a few of the quick rice dishes from “Fresh India” by Meera Sodha. Plain rice seems just a bit ho hum now.
This fab rice dish will take 30 minutes from start to finish and requires next to no effort at all. While the rice is steaming prepare the remaining ingredients then, when you turn the heat off under the rice, begin to saute the whole spices. From that point on dinner is just five minutes away.
I have altered the original recipe a little so it complies with my onion free diet but there is no compromise when it comes to flavour. It’s delicious hot or cold.
Adapted from a recipe with a similar name from “Fresh India” by Meera Sodha
Lemon Ginger Rice, Red Peanuts and Curry Leaves – makes 4 serves
300g basmati rice
3 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
20 fresh curry leaves
3 tablespoons red skinned raw peanuts
1 teaspoon dried red chilli flakes
5cm fresh ginger julienned
1/2 teaspoon ground turmeric
1 1/2 tablespoons lemon juice
2 teaspoons finely grated lemon zest
1 heaped tablespoon snipped chives
1 teaspoon castor sugar
2 teaspoons sea salt
Steam the rice in the method you feel most confident using, then turn off the heat and allow the rice to rest
Heat the oil in a large pan over a medium heat the saute the spices until they sizzle and pop.
Add the curry leaves, peanuts and chilli and stir fry for a few minutes.
Add the ginger and saute until it’s translucent.
Tip the rice into the pan, add the remaining ingredients then gently toss to thoroughly combine.