Artichoke Lemon Limbo Rice! -- yeah!
I’m going to make a rice-eater out of Vin if it kills me. He doesn’t admit it, but I think he thinks that eating a rice dish isn’t manly or some bullshit... or maybe it’s just eating any meal without meat. So last night I wanted to test the old Vin.
I cooked up this nutty lemon rice dish that was the first thing that Trobee of the Naughty Curry blog ever had me taste-test last year. It had been my first time eating cashews in food-- dear god I loved it. The sourness of the lemon, the crunchy-munch of the nuts and urad dal. I made it last night exactly according to the recipe on the NC blog, and it was as good as Trobee’s. But I’ll be damned if I’ll tell her that.
PS. Vin ate it. All of it.
Artichoke Lemon Limbo Rice from the NC blog
3 cups cooked warm rice (made from 1 cup raw rice) 2-3 tsp oil 3 Tb cashews bits or halves 1 cup of artichoke hearts (canned), chopped with tough pieces discarded 1/4 tsp salt 2 Tb lemon juice 1 tsp turmeric Masala: 1/2 tsp black mustard seeds (Trobee uses 1 1/2 tsp) 1 Tb urad dal or yellow split peas 1/8 tsp asafetida (Trobee uses 1/2 tsp) Get out a platter or baking sheet and lay out the rice, breaking up the clumps. Get out your medium skillet and heat the oil. Roast the cashews until they have deepened a few shades, then remove them with a slotted spoon and set them atop the rice. Back to the skillet. In the nut-infused oil, add the masala and cover. As soon as the mustard seeds have quit popping, add the artichoke pieces and stir-fry until they are heated through. Pour the pan's contents over the rice. Add the salt, lemon juice and turmeric, and stir everything together with a fork.
I cooked up this nutty lemon rice dish that was the first thing that Trobee of the Naughty Curry blog ever had me taste-test last year. It had been my first time eating cashews in food-- dear god I loved it. The sourness of the lemon, the crunchy-munch of the nuts and urad dal. I made it last night exactly according to the recipe on the NC blog, and it was as good as Trobee’s. But I’ll be damned if I’ll tell her that.
PS. Vin ate it. All of it.
Artichoke Lemon Limbo Rice from the NC blog
3 cups cooked warm rice (made from 1 cup raw rice) 2-3 tsp oil 3 Tb cashews bits or halves 1 cup of artichoke hearts (canned), chopped with tough pieces discarded 1/4 tsp salt 2 Tb lemon juice 1 tsp turmeric Masala: 1/2 tsp black mustard seeds (Trobee uses 1 1/2 tsp) 1 Tb urad dal or yellow split peas 1/8 tsp asafetida (Trobee uses 1/2 tsp) Get out a platter or baking sheet and lay out the rice, breaking up the clumps. Get out your medium skillet and heat the oil. Roast the cashews until they have deepened a few shades, then remove them with a slotted spoon and set them atop the rice. Back to the skillet. In the nut-infused oil, add the masala and cover. As soon as the mustard seeds have quit popping, add the artichoke pieces and stir-fry until they are heated through. Pour the pan's contents over the rice. Add the salt, lemon juice and turmeric, and stir everything together with a fork.