The Cookbook Challenge that Rilsta is holding over at My Food Trail. The Challenge is to cook a recipe from your cookbooks each week, each week has a new theme, week 1's theme is citrus. I usually use my cookbooks each week so I think the challenge for me will be the theme as it will force me to cook recipes from my books that I've previously ignored, it will also be good for me to have a project to concentrate on. I've really been enjoying cooking lately so I am looking forward to getting stuck right in.
This weeks recipe comes from Nigella Lawson's Forever Summer, a book I have had for quite a while & therefore tend to forget about, seeing that we are having a crazy hot November in Melbourne I thought it was appropriate to drag it off the shelf. I decided to join in the challenge at the last minute so didnt have a lot of time to ponder this weeks theme. Flicking through the book I came across this lemon rice which is suggested to go with a curry, as next weeks theme is Indian I thought I could be one step ahead & cook the rice now & also have some for next weeks curry, it will also be a test to see how well it freezes. I like spiced rices & this one is very tasty, I love the crunch of the toasted mustard seeds thrown in at the end.
1 tblspn vegetable oil
250g basmati rice
1/2 tspn tumeric
1/2 tspn dried mint
juice & zest of 1 lemon
approx 500ml water
1/2 tspn salt (or more to taste)
1 tblspn black mustard seeds
Heat the oil gently in a saucepan with a tight fitting lid before adding the rice. Stir until well coated with oil & add the turmeric & mint, stir to mix. Squeeze in the lemon juice & add the water, so that it covers the rice by a good couple of centimeters. Stir in the salt, put the lid on tightly, bring to the boil, then reduce & simmer until all of the water is absorbed, about 15 minutes. While the rice is cooking, toast the mustard seeds by heating them for a couple of minutes in a dry frying pan. Sprinkle over the rice with the lemon zest to serve.