Name: Lemon-Arugula Basmati Rice
Ingredients: 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)

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How this works

Lemon-Arugula Basmati Rice

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

Course: Side Dish

Keyword: arugula, basmati rice, lemon, rice

Servings:

Calories: 153kcal

Author: Chef Adam Sacks

Ingredients

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

Instructions

Preheat oven to 375°. In a preheated, medium-sized, ovenproof pot, add oil, and then spices, lemon zest and garlic. Sauté until very aromatic.
Add rice, lentils and arugula, and stir until well-coated  with spices.
Add stock and bay leaves; stir once or twice.
Cover pot with lid or foil, and place in oven for 30 minutes or until rice is cooked and moisture has been absorbed.
Serve with a drizzle of fresh lemon juice.

Nutrition

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