Lemon Rice
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!
Servings 4 servings
Calories 301kcal
Ingredients
- 1 cup basmati rice
- 1 tablespoon vegan butter
- 2 cloves of garlic
- 4 green onions
- 1/2 teaspoon turmeric
- 1 1/2 cups vegetable broth
- 1/2 cup full-fat canned coconut milk
- 2 teaspoons lemon zest
- juice of 1 lemon
- salt, to taste
- black pepper, to taste
- 1/4 cup raw cashews
- 1/4 cup parsley, freshly chopped
Instructions
- 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.
- I like to serve this rice along with my vegan crab cakes, vegan salmon, or my crispy vegan chicken fingers.
- Stored in an airtight container in the fridge, this dish will last for 1-2 days.