This flavorful dish with a lemony twist is great served with curries. I used brown basmati rice, the addition of turmeric gives this dish an appetizing color.

Yield: 4 servings

  • 1 tablespoon coconut oil or 1/4 cup water
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/4 teaspoon turmeric
  • 1 cup (185g) long grain brown rice
  • 2 1/2 cups (600g) water
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon sesame oil (optional)
  • pinch of cayenne pepper (optional)
  • 1/4 cup (4g) chopped cilantro plus extra for garnishing
Heat oil or water on medium-high heat in a large saucepan with a covered lid. Add onion and cook until onion is soft. Stir in garlic, ginger and turmeric, cook for 30 seconds. Add rice and stir to coat for about 1 minute. Add water, lemon juice, salt. Cover saucepan and bring to boil, reduce heat and simmer for 50 minutes or until rice is tender. Remove from heat, fluff with a fork and add sesame oil, pepper and cilantro. Delicious served with curries or stews.