Lemon-Arugula Basmati Rice
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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: 8
Calories: 153kcal
Author: Chef Adam Sacks


  • 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


  • 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.


Calories: 153kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Sodium: 245mg | Fiber: 3g | Sugar: 1g