Lemon rice. In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. It's creamy, healthy, and a glorious iteration of that serendipitous place where super simple meets ultra effective.

Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring. This easy Lemon Rice Recipe is bursting with lemon flavor! It's a delicious way to turn plain rice into an exotic dish and is the perfect accompaniment to any meats and/or veggies. You can have Lemon rice using 12 ingredients and 16 steps. Here is how you cook that.

Ingredients of Lemon rice

It's 1 cup of heaped regular rice or 3 to 4 cups cooked rice (chawal).
You need 1.5-2 tablespoons of lemon juice (nimbu ka ras) or add as requir.
It's 1 teaspoon of mustard seeds (rai).
It's 1 teaspoon of urad dal (spilt and skinned black gram).
It's 2 of dry red chillies (sookhi lal mirch).
You need 1-2 of green chilies, chopped.
It's 12-15 of curry leaves (kadi patta).
You need 1 of generous pinch asafoetida (hing).
You need 1/2 teaspoon of turmeric powder (haldi).
Prepare 1 tablespoon of cashews (kaju) - halved or chopped (optional).
Prepare 2-3 tablespoon of sesame oil (til ka tel) - optional.
It's as required of rock salt (sendha namak) or regular salt.

It's a delicious way to turn plain rice into an exotic dish and is the perfect accompaniment to any meats and/or veggies. Stir in the rice, butter, lemon zest, garlic and salt; cover and remove from the heat. Stir in the parsley, pimientos and pepper. This lemon rice makes regular appearances alongside so much of my main meal cooking, like my Greek marinated chicken, or as a basic side for my Greek pork souvlaki kebabs or turkey kofta skewers, and always with my Easy Chicken Gyros with Tzatziki Sauce.

Lemon rice step by step

Rinse 1 heaped cup rice a couple of times and soak for 30 minutes..
Then drain the water and pressure cook rice with ¼ teaspoon salt and 2 cups water for 2 to 3 whistles or 8 to 10 minutes on medium-high flame..
1 heaped cup rice will yield 3 to 4 cups rice.This depends on the type and quality of rice..
When the pressure settles down on it's own in the cooker, remove the lid. Remove the cooked rice in a plate or in a bowl..
Let the rice become warm or cool at room temperature.
In a small frying pan, heat 1 to 2 tablespoons sesame oil. first fry peanuts till crunchy and then keep them aside..
In the same oil, then fry cashews till golden. remove and keep aside..
Now add 1 tablespoon sesame oil in the same pan..
Add the mustard seeds and let them crackle. once the mustard seeds begin to crackle, add the urad dal..
Saute till the urad dal turns golden. Fry everything on a low flame, so that the spices don't burn..
Then add the red chilies, green chilies (chopped) and curry leaves. sauté for a few seconds till the red chilies change colour..
Switch off the flame and add the asafoetida and turmeric powder. mix very well.
Stir and immediately pour this tempering mixture on the rice.
Add the fried peanuts, cashews, lemon juice and salt. mix very well.
Keep the lemon rice covered for the flavors to blend for 4 to 5 minutes..
Then serve the lemon rice with papads or vadams and coconut chutney or just have lemon rice plain..

But this lemon rice doesn't travel only in Greek or Mediterranean circles. You'll love this bright, flavor-packed Greek lemon rice made with onions, garlic, fresh lemon juice and herbs! This is an easy side dish and pairs beautifully with lots of Mediterranean favorites including Souvlaki, Shrimp, and Greek baked cod and many more! Be sure to check out my tips for foolproof results, and grab all the suggestions for what other dishes to serve along! This lemon rice dish is one of the easiest to make. already cooked or steamed rice is mixed with a spiced lemon and peanut mixture.