This lemon rice with coconut milk is a flavorful and comforting dish that is perfect for everyone who loves the combination of tangy and creamy flavors. The recipe is incredibly easy, super refreshing, and it makes a great main meal or side dish. 20 minutes is all you need!
Cut the green onions into rings. Reserve one green onion for later to sprinkle the rice.
Use a grater to zest the lemon.
Then juice the lemon. Finely chop or mince the garlic.
Melt the vegan butter over medium heat. Then add the green onions and cook for 1-2 minutes. Add the lemon zest and the garlic. Cook for another minute until fragrant. Stir often.
Then add the rice and turmeric. Stir and cook for 1 minute.
Add the vegetable broth, coconut milk, and lemon juice. Season with salt and pepper. Stir well. Cover the pot with a lid and simmer for 15 minutes.
In the meantime, toasts the cashews in a dry skillet (without any oil) over medium heat for 1 to 2 minutes or until they're golden brown.
Finely chop the fresh parsley. Fluff up the cooked rice and sprinkle it with parsley, green onions, and the toasted cashews.
Notes
For some extra heat, you could add red pepper flakes before serving the lemon rice.
The rice is also great with peas for protein. I usually use frozen peas and add them about 3 minutes before the cooking time is over.