Live Naturally Magazine
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Export date: Tue Sep 21 4:15:12 2021 / +0000 GMT



Lemon-Arugula Basmati Rice

 

 

Lemon-Arugula Basmati Rice

Peppery arugula and bright lemon zest lift rice to refreshing heights.

  • 2 tablespoons canola or peanut oil
  • 1 teaspoon mustard seed
  • 1 tablespoon red chilis (fresh, finely chopped)
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 2 teaspoons salt
  • 1 tablespoon lemon zest (fresh)
  • 1 tablespoon garlic (fresh, minced well)
  • 2 cups basmati rice (rinsed well to remove debris and loose starch)
  • 1/4 cup lentils, crimson or green
  • 2 cups arugula
  • 2 cups vegetable stock
  • 2 bay leaves
  • 1 ounce lemon juice (fresh)
  1. Preheat oven to 375°. In a preheated, medium-sized, ovenproof pot, add oil, and then spices, lemon zest and garlic. Sauté until very aromatic.

  2. Add rice, lentils and arugula, and stir until well-coated 
with spices.

  3. Add stock and bay leaves; stir once or twice.

  4. Cover pot with lid or foil, and place in oven for 30 minutes or until rice is cooked and moisture has been absorbed.

  5. Serve with a drizzle of fresh lemon juice.