Lemon Rice

This Lemon rice is a favorite in my home. My hubby loves it, and he prefers to add peanuts instead of the cashew nuts indicated below. We eat it with all kinds of curry's or even on its own with salad. But you can serve it with just about any dish. Try it with a steak or with steamed veggies. Serve alone with raita (salad in a yogurt dressing) or try serving this rice with a fajita or tacos instead of Spanish rice.
Serves 4
1 1/2 cups cooked long grain rice
2 tbsp oil
1 tsp mustard seeds
1 tsp split black gram (optional)
1" piece of ginger, chopped
1/4 tsp turmeric powder
Juice of 2 limes or 2 sprigs of lemon grass (ground to a paste)
3-5 green or red chillis
fresh cilantro
5-10 cashew nuts

Heat oil in a wok, and add split black gram (if using). When they turn nearly golden, add the mustard seeds. When they start sputtering, add the turmeric powder, ginger, green chillies and cashew nuts. fry a little and then turn off the heat. Add all the rice, and mix well. Add the lime juice and salt, then mix again. Garnish with fresh cilantro.

Authors Note:
Split black gram can be found in most any grocery store or Asian store. You do not need to add this, however, it adds a nice crunch and texture to the Lemon rice. You can add peas, broccoli, cauliflower, asparagus or your own favorite veggies to this rice, and make it a one meal deal.

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