Name: Piquant Lemon Rice
Ingredients: 1 c Basmati white rice; 2 c Water; 1 ts Salt; 3 tb Ghee; 1/2 c Raw cashew pieces; 1/2 tb Yellow split peas; 1 ts Black mustard seeds; 1/2 ts Turmeric; 1/3 c Lemon juice; 3 tb Coarsely chopped coriander; 1/4 c Shredded coconut

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Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Rice, Ethnic, Vegetarian	4	Servings

INGREDIENTS

1	c	Basmati white rice
2	c	Water
1	ts	Salt
3	tb	Ghee
1/2	c	Raw cashew pieces
1/2	tb	Yellow split peas
1	ts	Black mustard seeds
1/2	ts	Turmeric
1/3	c	Lemon juice
3	tb	Coarsely chopped coriander
1/4	c	Shredded coconut

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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