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    You are here: Home / Sides / Lemon Ginger Basmati Rice

    LAST UPDATED: January 14, 2022 • FIRST PUBLISHED: September 3, 2014

    Lemon Ginger Basmati Rice

    Jump to Recipe Print Recipe

    This vibrant lemon ginger basmati rice is the perfect side for stir-fries, stews and curries!

    Bowl of Turmeric Rice with Fork and Cilantro Leaves on Top

    I made this dish with the rice I harvested from my garden. Not.

    Actually, I made it with lemons I harvested from my lemon tree. Okay, fine. Also not.

    side

    If you're confused as to what I'm talking about, I'm just, in a roundabout way, pointing out that this recipe does not go along with my VeganMoFo theme of "harvest," which I announced yesterday. Posting every day is ambitious enough for me. I've got a theme, and most of my thirty September posts will incorporate that theme.

    This is actually a little dish that's been sitting in my archives for a while now. We ate this as an accompaniment to the yellow split pea dal I posted back in May. My reluctance to post it has only to do with the fact that it's a mere little old side dish. It's a delicious little old side dish though. It went beautifully alongside the dal, and would be a great accompaniment to most curries. Loosely sticking with this month's theme, I'm going to suggest you go pick up some veggies from the farmer's market, or, if you've got one, from your own crop. Cook up something spicy and Eastern and serve it with this rice.

    top detail
    Bowl of Turmeric Rice with Fork and Cilantro Leaves on Top
    5 from 2 votes
    Print

    Lemon Ginger Basmati Rice

    This vibrant lemon ginger basmati rice is the perfect side for stir-fries, stews and curries!

    Course Side Dish
    Cuisine American, Indian
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Author Alissa

    Ingredients

    • 2 cups water
    • juice of 1 lemon
    • zest of 1 lemon
    • 2 tsp. vegetable oil
    • 1 tsp. fresh grated ginger
    • 1 tsp. turmeric
    • 1 tsp. black mustard seeds optional
    • ½ tsp. salt
    • 1 cup basmati rice

    Instructions

    1. Place all ingredients except rice into medium saucepan. Bring to a boil.
    2. Add rice and bring back to a simmer. Stir and cover.
    3. Allow to cook, covered, for 20 minutes, until all liquid is absorbed.
    4. Remove from heat and allow to sit another 5 minutes, covered, before serving.
    « Roasted Cauliflower Tikka
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Liane says

      September 03, 2014 at 9:49 am

      Looks and sounds lovely. Have you ever tried fresh turmeric?

      Reply
      • Alissa Saenz says

        September 03, 2014 at 10:15 am

        Thanks Liane! I haven't tried fresh turmeric, but I've been itching to get my hands on some forever! When I do manage to get some I'll definitely be experimenting and doing some posting on it :)

        Reply
    2. Travelerinfohub says

      October 15, 2018 at 9:13 pm

      5 stars
      This looks delicious. Thanks for sharing.

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:53 am

        Thank you! Enjoy!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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