This goes great with Indian food, which is why it’s shown with the salmon tikka, salmon rubbed with tandoori paste and then quickly cooked in a skillet. The recipe is from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals (affiliate link), one of my favorite cookbooks.
When I cook Indian food, it’s almost always from this cookbook. The recipes are easy and delicious–a perfect combination. And it’s aimed at people learning to cook so the directions are clear and the pictures are actually helpful rather than just pretty.
This rice is very colorful from the turmeric. It has a good flavor but despite the ginger and turmeric, it’s not overpowering. Just tasty! I used a rice cooker for this but you could, of course, cook the rice on the stove and then mix it into the skillet in which you cooked the ginger and turmeric.
Lemon, Ginger and Turmeric Rice
- 2 rice cooker cups of raw rice, cooked OR 1 1/2 regular cups raw rice, cooked
- 1 lemon, zested and juiced
- 1 ” knob of ginger, peeled and grated
- 1 Tbs olive oil
- 1 Tbs butter
- 1 heaping teaspoon of turmeric
- salt and pepper to taste
- Cook your rice, either in a rice cooker or on the stove.
- Zest and juice the lemon and peel and grate the ginger while the rice is cooking.
- In a skillet, heat the oil and butter over low heat. When it’s warm, add the lemon zest, lemon juice, grated ginger, turmeric, salt and pepper. Cook, stirring until it forms a bit of a paste, about 5 minutes. Stir into the rice and serve.