Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Lemon Rice

yield: 4-6 servings


A distinictive accompaniment to any vegetable dish with a lemony flavor.


1-teaspoon grated for peeled and chopped lemon peel (avoid the white pith)

1 Tbsp. ghee or olive oil
1/2 tsp. Turmeric (haldee)
1 cup basmati rice (washed and strained)
1 T – lemon juice
2 1/4th cups water
1/2 tsp. salt


Wash rice and let strain so water drains out. Heat ghee in a 2-quart saucepan over medium heat and sauté lemon zest or lemon peels and turmeric for 1-2 minutes, stirring. Add rice. Toast rice mixture stirring constantly, for 3 minutes. Add water, lemon juice, salt. Bring to a boil, cover, and turn heat to low. Steam for 15 minutes. Keep covered, remove from heat, and let sit 5 more minutes. Lightly fluff with fork. Tilt lid until served so the steam can escape from pan.


Serve with healing yellow moong dal or baked or broiled lemony tofu.