Lemon Rice with Ginger and Peanuts

(Preparation and Setting Time – 30 to 45 minutes (or less if using left over rice)

Serves – 6)

2 cups basmati rice (or 4 cups cooked rice)

3 cups water

1 teaspoon salt

1 tablespoon olive oil

1 tablespoon mustard seeds, white or black

1 tablespoon finely minced ginger

1 cup cashews (either raw or roasted – your choice and preference)

½ teaspoon turmeric

Juice of one freshly squeezed lemon

Zest of one lemon

Cook the rice according to instructions. Heat the oil in a large frying pan. Cook the mustard seeds, stirring frequently so they do not scorch. When they begin to pop add the remaining ingredients – except the lemon juice and zest. Stir well. Remove from the stove and add the lemon juice and zest. Mix well into the rice – and serve.

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Years ago a friend prepared this recipe for me. It was the first time I had ever had Lemon Rice – it was oh, so good! I guess I started to crave this a few weeks ago when thinking about them! We certainly had so many good times together, and so many meals prepared with love and care. Wanting to enjoy Lemon Rice again, is more than just a desire to satisfy my taste buds – it’s feeding the memory of wonderful friends, and great seasons of fellowship … and that’s a good thing. Join me, in trying this out, and join me in celebrating great and wonderful friends whose influence affected and affects so much more than taste. Oh, and Lemon Rice can be enjoyed on its own, or with grilled fish, chicken … anything goes!

#lemon #rice