Lemon Garlic Rice
A spicy, tangy plate of Lemon Garlic Rice is heaven itself, and it's super easy to make with just nine ingredients. Vegan, gluten-free and can be soy-free or nut-free.
Servings: 6 servings
- 1.5 cups basmati rice (soaked for 30 minutes with enough water to cover by two inches. Drain and rinse a couple of times before using in recipe.)
- 1 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 2 tablespoon cilantro (chopped)
- ½ teaspoon turmeric
- ¼ cup raw cashews
- 12 medium to large cloves garlic (smashed, peeled and then sliced)
- ⅓ cup lemon juice
- Zest of one lemon
- 16 oz baked tofu cubes
- Salt and ground black pepper to taste
Heat the oil and add the cumin seeds. When they start to darken, add the cilantro and turmeric and stir for a few seconds to mix. Add the garlic and cashews and stir-fry until the garlic begins to turn a light blonde.
Add the drained rice along with salt and ground black pepper to taste and cook, stirring, until the rice starts to turn opaque.
Add the lemon juice and zest and two cups of water and mix well. Cover with a tight lid and let the rice cook over a medium-low flame for 20 minutes, undisturbed.
Let the rice stand 10 minutes after cooking. Then open and fluff the rice with a fork. Add the baked tofu cubes and garnish with more cilantro, if you wish.
Calories: 267kcal | Carbohydrates: 41g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg