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
Calories: 267kcal
Ingredients
- 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 avocado oil or any neutral 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
Instructions
- 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.
Nutrition
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