Lemon Rice (or lemon millet)
This is another great dish for road trips. Often times, when you are on the road, it might not be easy to find healthy, tasty plant-based food.
Long grain brown rice or millet
Juice of 4 to 5 lemons
1/3 cup of raw, unsalted, Spanish peanuts
1/3 cup of raw, unsalted cashews, cut in halves
Black mustard seeds
Two inches of ginger root, cut into large chunks
Three jalapenos, cut into quarters
Soak 2 and ½ cups of long grain brown rice or millet in 4 and ½ cups of water in your rice cooker. After soaking for one hour, turn rice cooker on to cook rice. When rice is cooked, remove from rice cooker and place on a large platter to allow excess water to escape.
In a large skillet add one teaspoon of oil and heat to medium. Add the peanuts. When the peanuts start to brown slightly, add one tablespoon of channa dal and two tablespoons of urad dal. When the dal starts to sizzle, add one teaspoon of black mustard seeds. When the mustard seeds start to pop, add two dashes of hingh powder, the ginger, and jalapenos. Stir continuously until ginger releases intense aroma. Take off heat, add ten curry leaves and one teaspoon of turmeric powder, ½ teaspoon of salt. Place the mixture on the rice. Add juice of three lemons and using your hands, mix thoroughly. Adjust the salt and lemon juice to your taste. The ginger and curry leaves are not meant to be eaten.
Dr. Padma Garvey
The plant-based Doctor Mom