A zesty idea for leftover rice

I feel rich when I have cooked rice in the fridge because I have a head start on a great meal. Borrowing from a lemon rice recipe from Divya’s Indian Cookbook blog, I created a tangy side dish using limequats (a cross between a lime and a kumquat) from our tree—and gained a trip to Thailand instead. Fresh lime juice works too.

Lime rice

  • olive oil
  • mustard seeds
  • curry powder
  • small dried red chiles
  • sliced onion
  • roasted cashews
  • ground turmeric
  • fresh lime juice
  • cooked brown rice
  • salt
  • pepper
  1. Heat oil in a pan over medium-low heat. Add the mustard seeds, curry powder, and chiles. Stir, cover, and cook until the spluttering stops.
  2. Add onion and cook, covered, until translucent. Add cashews and cook another minute.
  3. Stir in turmeric and remove from heat. Add lime juice, rice, and salt and pepper to taste, and mix well.

3 thoughts on “A zesty idea for leftover rice

  1. Sounds delish! I like to cook extra brown rice and freeze the leftovers. When I want to make a dish like this–viola! 🙂

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