I made this dish with the rice I harvested from my garden. Not.

Actually, I made it with lemons I harvested from my lemon tree. Okay, fine. Also not.

If you’re confused as to what I’m talking about, I’m just, in a roundabout way, pointing out that this recipe does not go along with my VeganMoFo theme of “harvest,” which I announced yesterday. Posting every day is ambitious enough for me. I’ve got a theme, and most of my thirty September posts will incorporate that theme.

This is actually a little dish that’s been sitting in my archives for a while now. We ate this as an accompaniment to the yellow split pea dal I posted back in May. My reluctance to post it has only to do with the fact that it’s a mere little old side dish. It’s a delicious little old side dish though. It went beautifully alongside the dal, and would be a great accompaniment to most curries. Loosely sticking with this month’s theme, I’m going to suggest you go pick up some veggies from the farmer’s market, or, if you’ve got one, from your own crop. Cook up something spicy and Eastern and serve it with this rice.





5 from 1 vote Print Lemon Ginger Basmati Rice Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 4 Author Alissa Ingredients 2 cups water

juice of 1 lemon

zest of 1 lemon

2 tsp. vegetable oil

1 tsp. fresh grated ginger

1 tsp. turmeric

1 tsp. black mustard seeds optional

1/2 tsp. salt

1 cup basmati rice Instructions Place all ingredients except rice into medium saucepan. Bring to a boil. Add rice and bring back to a simmer. Stir and cover. Allow to cook, covered, for 20 minutes, until all liquid is absorbed. Remove from heat and allow to sit another 5 minutes, covered, before serving.

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