Lemon Rice

1. 1

   Pre-cook rice in water.

2. 2

   Sprinkle with salt, sugar, lemon juice and chopped cilantro.

3. 3

   Toss gently; set aside.

4. 4

   Heat oil in a large heavy saute pan or Dutch oven over medium-high heat.

5. 5

   (Have spatter screen ready!)

6. 6

   Add the mustard and cumin seeds to the hot oil, cover with spatter screen and cook until the seeds stop popping, about 30 seconds.

7. 7

   Add the nuts and cook, stirring, for about 1 minute.

8. 8

   Add the onions, carrots, red pepper and turmeric and cook, stirring occasionally, until onion is soft, about 3 minutes.

9. 9

   Reduce the heat to low, add the rice, and mix thoroughly until each grain is stained yellow from the turmeric.

10. 10

    Cover and cook until very hot, 6 to 8 minutes.

11. 11

    Transfer to serving plate.

12. 12

    Garnish with sprigs of cilantro.

13. 13

    Serve hot, warm or at room temperature.

No additional tips available.