Title: Piquant Lemon Rice
Categories: Rice, Ethnic, Vegetarian
Yield: 4 Servings

1 c Basmati white rice
2 c Water
1 ts Salt
3 tb Ghee
1/2 c Raw cashew pieces
1/2 tb Yellow split peas
1 ts Black mustard seeds
1/2 ts Turmeric
1/3 c Lemon juice
3 tb Coarsely chopped coriander
1/4 c Shredded coconut

Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee. Cover
with a tight-fitting lid. Reduce heat to very low & gently simmer, no
peeking, for 20 to 25 minutes. The rice should be light & fluffy & the
water should be absorbed.

Set side, leaving covered.

Heat the remaining ghee in a small pot over a moderate heat till hot. Drop
in the cashews & stir fry till golden brown. Remove with a slotted spoon &
pour over rice. Cover the rice again.

Raise the heat slightly & toss in the split peas & mustard seeds (you can
omit the peas) & fry till the seeds turn grey & sputter.

Pour the fried seeds into the rice & sprinkle with turmeric, lemon &
coriander. Gently fold till well mixed.

Garnish each serving with coconut.

For a variation, substitute lime juice for lemon juice.

Yamuna Devi, The Art of Indian Vegetarian Cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini