Celiac Disease and Gluten-Free Diet Support
- Questions? Join our forum: Nearly 1 MILLION POSTS, and over 62,000 MEMBERS!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Indian and Middle Eastern Recipes
- Hari's Lemon Rice (Gluten-Free)
Hari's Lemon Rice (Gluten-Free)
Rice : 1 cup (usually good for two suppers
and a lunch, depending on how hungry one is)
Lemon: Juice of one (medium size)
Black mustard seeds: 1 tablespoon
Channa dal (a kind of dried lentil): ½ tablespoon
Urad dal: 1 teaspoon
Turmeric: 1 teaspoon
Dried red chilies: two (I use more and you can, too, to make it more incendiary)
Fenugreek powder: ½ teaspoon
Salt: To taste
In a medium-sized pot/skillet (deep enough for stuff to be sautéed in hot oil, and preferably with its own lid or capable of being covered by a plate or like device), heat 3 or 4 tablespoons of oil of your choice (canola/vegetable/corn). Throw in the mustard seeds when the oil is hot (you learn when by throwing in a couple of mustard seeds to start with and the rest about 20 seconds after the test ones pop). You must then cover your pot and let the mustard seeds pop without burning. When most or all have popped, throw in both dals, the fenugreek, and the fried chilies (split in halves, lengthwise, to get seeds in). Adjust heat and sauté until dals and chilies turn sort of golden brown. Toss in your rice and sauté for 30 seconds (this is so that rice wont be unduly sticky when cooked).
Now your rice is ready to be cooked. I dont know if you have a rice cooker. If you do, transfer pots contents to rice cooker, throw in water (with juice of lemon mixed in) as directed by rice cooker manufacturer, add turmeric & salt, mix well, and let the cooker do its trick.
If you dont have a rice cooker, use the same sauté pot with all its contents. Add about 2½ cups of water, salt & turmeric, and cook the rice down. Or, go ahead and add as much water as you would (mix in lemon juice, of course) and cook the rice down with salt & turmeric added to pots contents.
Celiac.com welcomes your comments below (registration is NOT required).
Chicken Korma with Vegetables (Gluten-Free)
I love Indian food, but it’s one of those things I almost never make at home, partly due to lack of confidence.... [READ MORE]
Really Good Chicken Marsala (Gluten-Free)
Chicken Marsala is one of those Italian delights that rely on the marriage of a few simple ingredients to forge a rich and satisfying main dish.... [READ MORE]
Vegetarian Tikka Masala (Gluten-Free)
This recipe is very exciting to me, because it is a vegetarian version of my favorite food.... [READ MORE]
Lamb Curry (Gluten-Free)
This recipe comes to us from Francis Chu.... [READ MORE]
I'm passionate about the English language and writing. My other interests include politics & public policy, history, sports (MLB, soccer and cricket, in particular), pop culture and screw-ups by right-wing nuts.
In Celiac.com's Forum Now:
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity