#RecipeSaviours: Lemon Rice With Roasted Peanuts
In keeping with this week’s morning sickness post, we’re showing love for heroes lemon and ginger
While we’re sure this recipe is delightful as it is, if you want to make it super healthy for your pregnancy, why not substitute some ingredients. Instead of peanuts, try using walnuts instead, which are a great source of folate, fibre and protein. And as opposed to using Basmati rice, use a whole grain variety, packed with even more fibre plus vitamin E, selenium and phytonutrients, which are plant compounds that protect cells.
Time: 30 minutes prep, 10-30 minutes cooking
Good for: Folate,
2½ tbsp vegetable oil
½ tsp mustard seeds
Pinch fenugreek seeds
1 tsp split chana dal (also called Bengal gram lentils)
1 tsp split black gram (also called urad dal or black lentil)
2-3 dried red chillies, left whole
1 rounded tsp chopped fresh ginger
¼ tsp ground turmeric
4 tbsp roasted peanuts (or walnuts)
10 curry leaves, torn in half
salt, to taste
3 tbsp lemon juice, or to taste
350g/12oz freshly cooked basmati rice (or whole grain rice)
• Heat the oil in a large non-stick frying pan and add the mustard and fenugreek seeds, the chana dal, black gram and the chillies and stir fry until lightly browned.
• Add the ginger, ground turmeric, nuts, curry leaves and salt, to taste, and cook for about 40 seconds.
• Stir in the lemon juice and cook for another minute before adding the rice. Stir fry to heat through, being careful not to break up the grains too much.
And that’s that! Bon apetite!
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