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Lemony Curry Rice

1 cup Basmati rice

2 cups broth or water

2 TBSP coconut oil (or vegetable oil)

1/2 cup unsalted roasted peanuts

1 lemon

2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX

Mix the dry rice with the broth or water in a small pot and heat to boiling. As soon as the liquid begins to boil, turn the heat down to its lowest setting and put the lid on. Allow the rice to cook for approximately 15 minutes, until the liquid is absorbed.

While the rice is cooking, wash the lemon and use a small grater to zest the yellow skin into a small bowl. Cut the zested lemon in half and then squeeze out all the juice into the small bowl. Set this aside for later.

Add the coconut oil to a large pan and heat to medium. When the coconut oil is no longer solid, add the 2 tablespoons COCONUT CURRY MIX and fry for 1 minute until fragrant. Add the peanuts and cook for 1 more minute. Add the lemon zest and juice and mix well. Shut off the heat. When the rice is finished cooking, add the rice to the pan and stir everything to mix.



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