A lively tangy dish that makes a wonderful complement to Pakora Curry and Black Chana. I also enjoy Lemon Rice with the simplest steamed or sautéed veggies.
1/4 cup olive oil
1 medium onion, sliced in thin crescents
1 tsp. lemon zest (or thin slices of lemon rind)
1 1/2 tsp. turmeric
1 1/2 cups basmati rice (or other long-grain rice), carefully cleaned, rinsed and very well drained.
2 3/4 cups water
2 Tbsp. lemon juice
1/2 tsp. salt
Heat oil in 2-quart sauce pan. Add onion and lemon peel and sauté over high heat until onion is browning. Add turmeric and sizzle, cooking another 2-3 minutes, stirring constantly. Now add rice and continue to cook, constantly stirring and scraping bottom of pan to prevent scorching, until rice is lightly toasted (2-3 minutes). Add water, lemon juice and salt. Bring to boil. Cover and turn heat to very low. Let rice steam, undisturbed, for 8 minutes. Remove from heat (keep lid on!) and let sit another 5-8 minutes. Remove lid and lightly break apart rice with fork.
For variety, when rice is cooked and still hot, add any of the following:
1/4 cup of finely chopped fresh parsley
1/2 cup diced roasted red peppers
1 cup cooked peas