Artichoke Lemon Limbo Rice
The original posting of this recipe - which appeared in an LJ cooking community years ago - is long gone, and I keep realising I only have a handwritten copy of it when I mention it to other folks. So I'm finally getting around to putting it in an easily shareable format.
This is one of my favourite recipes - it's really easy and tasty and filling and surprisingly - 100% vegan!
Ingredients
One serve of cooked rice - still hot (I use white but you can probably use other kinds, honestly my cooking technique and exact amount of rice varies, so cook it however suits you)
Cooking oil of your choice
3 tbsp raw cashews or cashew pieces
1 tbsp Urud dahl (you can get this from most bulk food or oriental/Indian food stores)
1/2 tsp red/brown mustard seeds
1/4 teaspoon asfoetida powder (also known as hing - if a place sells Urud dahl it will probably sell hing as well)
Artichoke hearts in brine - halved (I use a whole 280g jar, but whatever you fancy - don't use marinated artichokes - the mixed up Italian and Indian flavours just don't work)
1/4 tsp salt
1 tsp tumeric powder
2 tbsp lemon juice
1. Once rice is cooked place it nearby and keep it warm while you prepare a frypan that has a lid. I currently just make the mix straight in the rice cooker once the rice is done.
2. Heat a bit of oil in the frypan (I use a small frypan and the oil is maybe 2mm deep max).
3. Add the cashews and fry until they darken a few shades and start smelling toasty and awesome.
4. Remove the cashews and place them on the warm rice (but keep the oil in the frypan - I'll let you work out a method of doing this that works for you).
5. Add the Urud dahl, mustard seeds and hing (I get these together in a small dish while the rice is cooking), turn down the heat a bit and put the lid on the pan. Swish the mix around, you will hear the mustard seeds start popping. Keep cooking and swishing until they stop popping.
6. Add artichokes (careful - the brine on the artichokes will spit when it meets the hot oil) and stir to mix and heat the artichokes.
7. Once artichokes are heated add the mix to the rice (don't worry about keeping the oil this time - chuck it all in!)
8. Add the salt, tumeric and lemon juice.
9. Stir to mix and then eat!
I often get generous with the tumeric, but I've learned to NOT be generous with the asfoetida because it easily overpowers everything if you overdo it.
This is one of my favourite recipes - it's really easy and tasty and filling and surprisingly - 100% vegan!
Ingredients
One serve of cooked rice - still hot (I use white but you can probably use other kinds, honestly my cooking technique and exact amount of rice varies, so cook it however suits you)
Cooking oil of your choice
3 tbsp raw cashews or cashew pieces
1 tbsp Urud dahl (you can get this from most bulk food or oriental/Indian food stores)
1/2 tsp red/brown mustard seeds
1/4 teaspoon asfoetida powder (also known as hing - if a place sells Urud dahl it will probably sell hing as well)
Artichoke hearts in brine - halved (I use a whole 280g jar, but whatever you fancy - don't use marinated artichokes - the mixed up Italian and Indian flavours just don't work)
1/4 tsp salt
1 tsp tumeric powder
2 tbsp lemon juice
1. Once rice is cooked place it nearby and keep it warm while you prepare a frypan that has a lid. I currently just make the mix straight in the rice cooker once the rice is done.
2. Heat a bit of oil in the frypan (I use a small frypan and the oil is maybe 2mm deep max).
3. Add the cashews and fry until they darken a few shades and start smelling toasty and awesome.
4. Remove the cashews and place them on the warm rice (but keep the oil in the frypan - I'll let you work out a method of doing this that works for you).
5. Add the Urud dahl, mustard seeds and hing (I get these together in a small dish while the rice is cooking), turn down the heat a bit and put the lid on the pan. Swish the mix around, you will hear the mustard seeds start popping. Keep cooking and swishing until they stop popping.
6. Add artichokes (careful - the brine on the artichokes will spit when it meets the hot oil) and stir to mix and heat the artichokes.
7. Once artichokes are heated add the mix to the rice (don't worry about keeping the oil this time - chuck it all in!)
8. Add the salt, tumeric and lemon juice.
9. Stir to mix and then eat!
I often get generous with the tumeric, but I've learned to NOT be generous with the asfoetida because it easily overpowers everything if you overdo it.