LEMON RICE

4 servings, 20 minutes

INGREDIENTS

• 2 cups water or veggie broth

• 1 cup basmati rice, rinsed

• 1 tbsp ghee

• 1/2 tsp mustard seeds

• 1/4 tsp turmeric powder

• 2 tbsp fresh chopped herbs, optional (basil, rosemary or thyme)

• Salt & pepper to taste

• Zest of 1 lemon

• Juice of 1-2 lemons (to desired taste)

• 1/4 cup cilantro leaves, chopped (for topping)

DIRECTIONS

1. Bring water/ broth to a boil in a medium pot, add the rinsed rice, reduce to simmer and allow to cook, covered until soft (about 15-20 mins). Remove from heat once cooked.

2. In separate small saucepan, heat the ghee over medium heat. Add the mustard seeds and heat in the ghee until they start to pop (about 1-2 mins). Add the turmeric powder & fresh herbs, turn off heat, allow to heat in hot ghee for 30 seconds then add to cooked rice.

3. Mix in the salt, pepper, lemon zest, lemon juice, and cilantro leaves. Serve warm.

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Notes

• Option to top with chopped almonds roasted in a pan with ghee until golden brown to this recipe - Delish :).

• Make it a grain bowl by adding cooked paneer or tofu, steamed greens, and/or cooked mung beans and top with one of the sauce recipes!