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A traditional Indian rice dish full of intricate flavors.
1. Add rice to a pot, pouring enough water to cover the rice by 2 inches, and let sit for 30-45 minutes. Rinse the rice until water runs clear. Add a little bit less than 2 cups water to the pot and bring to a boil. Add turmeric and salt. Reduce heat and simmer, covered, for 15 minutes or until rice is cooked through. Remove from heat and let sit, covered for 5 minutes.
2. Over medium heat, add olive oil to pan. Add mustard seeds, cumin seeds and urad dal to pan. When mustard seeds start to pop, add green chilies, ginger and peanuts. Cook over medium heat 2-3 minutes, stirring occassionally.
2. Add cooked rice to spice mix and stir to combine. Remove from heat and add lemon juice. Garnish with chopped cilantro.
Recipe adapted From Dakshin Vegetarian Cuisine from South India.
Here’s an easy recipe for Mexican Rice (aka Spanish Rice). It’s cooked right in a rice cooker, which happens to be my new favorite kitchen toy. But hey, don’t worry if you don’t have a slow cooker. I’ll share my easy stove top directions too.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!