As the temperature creeps up, and the days get longer, our bodies begin to crave lighter foods. We don’t need that piping hot soup to warm us up, and we certainly do not need elaborate recipes that make us spend more time in the kitchen. The sun’s out, and he’s sure lookin’ friendly. It’s that time of the year to whip up quick meals and spend maximum time outdoors. So, in other words, it’s the perfect time to think about some very simple vegan mixed lemon rice.
A staple item in the vegan arsenal is lemon. Amirite? How ’bout we add a solid dose of carbs to lemons in the form of RICE? White rice works great, but if you’re like me and favor brown rice, that works, too.
I made lemon rice using white rice this time, to fine-tune the recipe. White rice definitely makes it more flavorful by absorbing all the paste. You can customize this basic recipe by adding vegetables, or by adding your own favorite condiments.
This type of mixed rice is popular in southern India, in particular, where it’s very hot during the summers. Pair the mixed rice with a glass of iced water, and you’re all set to lay about in the park or your garden under the warn sun.
Ingredients (for 1 person)
- 2 cups cooked rice (white/ brown)
- 2 Tbsp lemon juice
- 1 tsp organic sesame oil
- 1/2 tsp mustard seeds
- 1 tsp split white lentils
- 2 dry red chillies
- 1 large green chilli
- A few curry leaves
- A handful of roasted peanuts (or cashews)
- 3/4 tsp turmeric powder
- 1/2 tsp asafetida
- Salt to taste
- Cilantro to garnish
You can buy these ingredients on Amazon (affiliate link below).
- Cook the rice, and keep aside to cool.
- Heat the sesame oil in a skillet over medium heat. When the oil is suitably hot, add mustard seeds and let them start to pop.
- Add the split white lentils, and toss them.
- Add the peanuts (or cashew) and saute until the lentils and peanuts become brown.
- Add curry leaves and the dries red chillies. After a few seconds, add asafetida and turmeric powder and mix. Reduce heat to medium low, and turn off after a minute.
- Let the mixture cool for a bit, then add the lemon juice and stir well.
- Add this to the rice and mix well. Add salt. Cook for a couple of minutes. Then cover it and take it off the heat. Let it sit for 5 minutes for the flavors to mix well.
- Garnish with cilantro and large green chilli and serve.
Have this with sugarcane juice or watermelon juice for the perfect brunch!
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