Lemon Chilli Rice Mozambique-Style
- 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.