Lemon Brown Rice
YIELD: 6 CUPS (1.42 L)
The first time I had this dish was in the
home of two of my close friends from
South India, Padma and her younger
sister Kshema. I still remember how my
tongue and lips burned. I’d never eaten
anything that spicy before. But I
couldn’t stop eating it, either. It was
delicious. Most lemon rice dishes are
made with white basmati rice, but I’ve
swapped that out for brown rice and
even for quinoa. The result was just as
good as the original recipe.
¼ heaping cup (48 g) split gram (chana