Ingredients:
- ⅓ cup brown rice (uncooked)
- 1 tablespoon lemon juice or lime juice (adjust as needed)
- Salt (to taste, use less if desired)
- 1 teaspoon oil (preferably olive or coconut oil)
- ½ teaspoon mustard seeds
- ¼ teaspoon turmeric powder (haldi)
- 1 green chili, slit (optional)
- 1 sprig curry leaves (optional)
- A pinch of hing (asafoetida, optional)
- ½ teaspoon ginger, grated or minced
- 1 dried red chili, broken (optional)
Method:
- Wash the brown rice a few times and drain the water completely.
- On a low flame, cover and cook in a large pot with 1 ½ – 2 cups water for about 15 minutes until fully cooked but still grainy.
- Cool the rice completely. Sprinkle salt, lemon juice, and ½ teaspoon oil evenly over the rice and mix. This helps keep the rice grainy and firm. Adjust salt and lemon juice to taste.
- Heat a pan with 1 teaspoon oil on medium to low flame. When hot, add the red chili and mustard seeds, allowing them to crackle.
- Add ginger and green chili (if using). When the leaves turn crisp (if using curry leaves), add hing and turmeric.
- Ensure not to burn the ginger; otherwise, it will make the rice bitter.
- Pour this mixture over the cooled rice and mix everything well. Keep the rice covered for 20 to 25 minutes.
- Serve the lemon rice with plain yogurt or a side of green chutney for added flavor.
Nutritional Breakdown (Approx. per serving):
- Calories: 250 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Dietary Fiber: 4 g
- Total Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 150 mg (adjust based on salt used)
Tips:
- Consider adding more vegetables like peas, carrots, or bell peppers for added fiber and nutrients while keeping the calories low.
- Pair it with a source of protein (like grilled chicken or legumes) for a more balanced meal.
