Recipes / Noodles and stir-fries
Lemon and mustard seed rice with peanuts
Lemon rice in the South Indian style: mustard seeds popped in oil, turmeric, ginger, peanuts and peas, with lemon stirred in at the end. Bright yellow, and good beside a curry or on its own.
- Time
- 30 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Rinse the rice in a sieve until the water runs clearer. Peel and finely chop the onion, chop the chilli, grate the ginger and roughly chop the coriander and peanuts. Juice the lemon.
- Heat the oil in a lidded pan over a medium heat. Add the mustard seeds and cover until the popping stops, about 30 seconds.
- Add the onion with a pinch of salt and cook for 6 minutes until soft. Add the chilli, ginger, turmeric and peanuts and stir for 1 minute.
- Stir in the rice, then pour in 300 ml of water. Bring to the boil, cover and cook on the lowest heat for 10 minutes.
- Scatter the frozen peas on top, cover again and cook for 3 minutes more, then turn off the heat and leave covered for 5 minutes.
- Fluff with a fork and stir in the lemon juice. Taste and season, then fold through most of the coriander.
- Top with the rest of the coriander to serve.
Tip Keep the lid close while the mustard seeds pop, as they jump. Leftovers are good cold in a packed lunch.
Per portion
| Energy | 573 kcal |
| Protein | 15 g |
| Carbohydrate | 73 g |
| of which sugars | 9 g |
| Fat | 23 g |
| of which saturates | 3 g |
| Fibre | 7 g |
| Salt | 0.03 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice150 g
- mustard seeds2 tsp
- turmeric1 tsp
- peanuts30 g
- frozen peas100 g
- onion1
- green chilli1
- ginger15 g
- olive oil2 tbsp
- lemon1
- coriander½ bunch
