Lemon rice is a classic Indian dish, made with tangy fresh Limoneira® lemon juice and spices. This version adds broccoli for added color and nutritional punch. It’s a creamy and flavorful side dish for poultry, fish or seafood, or a delicious lunch entrée paired with a salad.
Heat the oil in a large skillet at a medium setting.
Add the cumin seeds, and sauté for about 3 or 4 minutes, until they are very fragrant and have darkened.
Add the shallots and garlic, and continue to cook for another 3 to 5 minutes, until translucent.
Add the lemon zest and chopped red chillis, and sauté for another minute or two.
Measure the rice into the pan, and stir in the turmeric. Season with salt and pepper to taste as you cook for another minute, stirring constantly.
Continue to stir as you pour in 1 1/2 cups of vegetable broth, cream, and lemon juice. Reserve 1/2 cup of broth.
Bring the pan to a boil, stirring occasionally. When it comes to a boil, cover, turn the burner to low, and allow it to simmer for 15 to 20 minutes, until the liquid has been absorbed. Check it every 5 minutes or so, and add a little of the reserved broth if it gets too dry before it's fully cooked.
Add the broccoli florets after the rice has been cooking for 10 to 15 minutes - about 5 minutes before it's done, so it doesn't overcook.
Remove from the heat, and toss a bit with a fork.
Serve immediately.
Notes
Note: You can also use long grain rice without adjusting the recipe.