Lemon Chilli Rice Mozambique-Style
Cashews are a staple of traditional cuisine in Mozambique, and this recipe is a variation on a classic comfort food dish of the Southern African nation. Our version adds ginger, in recognition of the South East Asian dishes that are also based in a combination of lemon, spice, and rice.
Course Main Course, Main Dish, Side Dish
Cuisine African, Indian
- 3 lemons
- 1/2 teaspoon salt
- 1 cup rice
- 3 tablespoons olive oil
- 2/3 cups cashews chopped
- 4 cloves garlic crushed
- 1/2 inch fresh ginger chopped
- 4 spring onions tops trimmed
- 1 red chilli roughly chopped
- 1 green chilli roughly chopped
- 1/2 cup flat leaf parsley chopped
- 1/4 cup fresh coriander chopped
- 2 tablespoons butter
- Salt to taste
- Black pepper to taste
Wash the rice with cold water until it runs clear.
Add the rice to a pot of cold water with 1/2 teaspoon salt, and the zest and juice of 1/2 lemon.
Bring to a boil at a high setting, then cover and reduce the heat to a simmer. Cook for 15 to 20 minutes, until the water has been entirely absorbed.
Uncover, and let the rice cool as you make the rest.
Heat the oil in a large pan or wok.
When it’s hot, add the cashews, red and green chillis, garlic and ginger, and stir for 1 or 2 minutes.
Chop the spring onions, and add to the pan. Sauté for another 2 to 3 minutes.
Stir in the lemon zest of the remaining 1 1/2 lemons as you continue to cook and stir for another 2 minutes.
Add the rice, and stir in the juice of the remaining 1 1/2 lemons. Let the hot rice absorb some of the juice as you stir in the herbs and seasonings.
Add the parsley, coriander, and stir in the butter last to add a creamy, glossy finish.
Note: Either long grain white rice or basmati works well with this recipe. Adjust the cooking time for the rice according to type.
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