Zingy Lemon Herb Rice Recipe

About this recipe

Zingy Lemon Herb Rice is a vibrant fusion dish that combines the robust flavors of Indian spices with a refreshing twist of Mediterranean herbs and citrus. Packed with protein-rich lentils and nutrient-dense vegetables, this dish is perfect for a light yet energizing lunch for fitness enthusiasts.

Ingredients

• 50 g Parsley Leaves
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 1 kg Bell Peppers
• 250 ml Lemon Juice Concentrate
• 20 g Oregano
• 1 kg Basmati Rice
• 100 g Jeera
• 100 g Garlic
• loose Ginger
• medium Chilli Green Long
• 250 g Carrot
• 100 g Salt

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Set aside in a strainer to drain completely.
2. 2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
3. 3. Add finely chopped garlic and ginger to the pan, sautéing for 2 minutes until fragrant. Stir in the green chilies.
4. 4. Add diced carrots and bell peppers to the pan, cooking for 5 minutes until slightly softened.
5. 5. Stir in the rinsed basmati rice and mix well with the sautéed vegetables and spices for 2 minutes.
6. 6. Pour in 3 cups of water, season with salt, and bring to a boil. Reduce heat to low, cover the pan with a lid, and simmer for 15 minutes until the rice is cooked and fluffy.
7. 7. Once the rice is cooked, turn off the heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork.
8. 8. In a small bowl, mix freshly squeezed lemon juice, olive oil, chopped parsley, and dried oregano. Pour this over the rice and gently mix to incorporate the flavors.