• Ingredients: 33
  • Serves: 4
  • Prep: 15 mins
  • Bake: 50 mins

Spiced lemon rice with vegetable oil, black, brown, or yellow mustard seeds, ground turmeric, small onion, minced, garlic cloves, thinly sliced, fresno chile or red jalapeño,cut into thin rings, seeded if desired, long-grain white rice, fresh lemon juice, kosher salt, roasted cashews. To make this spiced lemon rice for 4 persons you will need 15 mins for preaparation and 50 mins for baking.

Ingredients

  • 2 tbsps. vegetable oil
  • 1 1/2 tsps. black, brown, or yellow mustard seeds
  • 1 1/2 tsps. ground turmeric
  • 1 small onion, minced
  • 2 garlic cloves, thinly sliced
  • 1 Fresno chile or red jalapeño,cut into thin rings, seeded if desired
  • 2 cups long-grain white rice
  • 4 2 x 1″strips lemon peel plus 1/4 cup fresh lemon juice
  • 2 tsps. kosher salt
  • 1/2 cup roasted cashews

For pastry:

  • 2 cups whole almonds with skins , toasted and cooled completely
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 2 large egg yolks
  • 1 tsps. pure vanilla extract
  • 1/8 tsp. pure almond extract
  • 2 tsps. grated lemon zest
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pcs.

For filling:

  • Equipment: a 10-inch springform pan

Garnishes

  • Thai basil sprigs
  • Perilla leaves
  • Thinly sliced green or red cabbage
  • Lemon wedges
  • Lime wedges
  • Thinly sliced yellow onion

Fontina toast and assembly:

  • 2 tbsps. unsalted butter
  • 2 slices brioche, quartered
  • 4 oz. Fontina cheese, grated
  • 1 tbsp. chopped fresh chives

Directions

  1. Step 1 Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.

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  2. Step 2 Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.

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  3. Step 3 Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.

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  4. Step 4 Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.

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