Lemon Rice with Mushrooms

Rice does not have to be boring! This Lemon Rice with Mushrooms is very easy to prepare, and hardly requires you to do anything more than saute a few things!

Rice is a staple in many households, mine included. In most parts of Asia, rice in all varieties are used for everything from savoury dishes to dessert (rice pudding is amazing!). I love rice, especially during lunch when I really need the carbs to keep me going. Having grown up in a household that has rice and curry more often than I care to count, this is hardly surprising. What’s also unsurprising is my disdain for plain, white rice. It can get veeerryy boring. So I always make variations and try to cook it as easily as I can. 

Thinking of making a cake with lemons? I’ve got you covered!

This is hardly a recipe, and can be made with any kind of citrus so long as you dare to go there. Although I have used mushrooms here, you can use a whole array of other vegetables, including frozen peas, carrots and even nuts! The roasting part is very important here, so make sure to saute your ingredients well. I’ve added turmeric to this recipe because a lemon rice is hardly convincing if it’s not lit with the colour of the sun. Besides, I love using turmeric in my kitchen – it is versatile and very good for you! 

Lemon Rice

A rice cooker is not needed here, though most of us won’t know how to cook rice otherwise. If you are using a rice cooker, then move the pan from the stove into the rice cooker once you’ve poured in the water. If you’re planning to cook this over the stove like I did, then you’ll find the steps below useful.

Ingredients

1.5 Cups Rice

2 Tbsp Olive Oil

1 Medium Red Onion, peeled, halved and thinly sliced

Shiitake Mushrooms, stemmed and sliced thinly

1 Lemon, zested and juiced

½ Tsp Turmeric

Method

Heat the oil in a heavy-based saucepan. Again, if you’re using a rice cooker then you should use the saucepan that comes with the rice cooker. When the oil dances across the pan, add the onion and allow it to soften. 

Once the onions are translucent and malleable, add the mushrooms, lemon zest and turmeric. Cook till the mushrooms become slippery and tender, about 3 to 4 minutes. Add the rice and stir through. Make sure that the rice grains are well slicked with the oil and the mushrooms are well spaced out. Add the water and lemon juice. Cover and wait for the water to come to a boil, then reduce the heat to the lowest flame and cook the rice. This should take you about 10 minutes, though I urge you to keep checking to make sure it’s done.

Serve warm with curry, yoghurt or any other side! 

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