Yellow Lemon Rice


Here’s my lunch:


(serves 1)
90 gr basmati rice (I was hungry, usually a portion is around 80 g)
a handful of unsalted pistachios or other nuts if you like hazelnuts or walnuts, cashews, etc..
half sliced onion
zest of half a lemon
juice of half lemon
a knob of soy  butter or, alternatively, a drizzle of extra virgin oil.

Boil some water for the rice and in the meantime cut the onion in slices and cook in a pan with a little oil until it becomes soft and add the curry. You decide the quantities.
Three or four minutes before draining the rice, put the pistachio nuts in the pan, and let them brown with the onion.
Drain rice and pour into pan. Add turmeric, a knob of butter soy * and stir. Finally juice and zest.
The lemon juice make the rice beautifully yellow coloured, and aroma of the juice and zest blend well with both the rice and dried fruit.
Serve hot or warm and, should you whish, add a sprinkle of nutritional yeast.
* Alternatively use the oil: I sometimes use butter or soy margarine because the grains become more compact, unlike using oil.
Here there are pistachios and lemon zest

Buon Appetito :-)!

Chef: Davide from VeganBlog

  1. EleonoraNW3 17 August 2010 at 20:25

    It must be really juicy and fresh..I absolutely love pistacchios! I’ll do it 🙂

  2. Lorenzo 19 August 2010 at 07:57

    Very nice suggestion : sometimes I make lemon risotto, but not this way : it changes from mine, I will try so next time ! 🙂

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