Low Fat Lemon Rice
Bright, zesty, and irresistibly aromatic, this Low Fat Lemon Rice is a light and flavorful twist on a classic dish that's perfect for health-conscious food lovers. Made with fragrant basmati rice, fresh lemon juice, turmeric, and a touch of olive oil, this recipe delivers vibrant citrus notes balanced by the earthiness of roasted peanuts and the kick of sautéed green chilies. Infused with mustard seeds and curry leaves for authentic South Indian flair, it comes together in just 35 minutes and is ideal as a side dish or a refreshing vegetarian main. With its low-fat profile and wholesome ingredients, this dish is a nutritious and satisfying option for everyday meals that doesn’t skimp on taste. Keywords: Low Fat Lemon Rice, healthy rice recipe, citrus rice dish, vegetarian Indian rice, turmeric rice, easy side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 1 teaspoon Olive oil
- 0.5 teaspoon Mustard seeds
- 2 whole Green chilies
- 8 leaves Curry leaves
- 2 tablespoons Chopped cilantro
- 2 tablespoons Roasted peanuts
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch.
In a medium-sized saucepan, bring 2 cups of water to a boil. Add the basmati rice and a pinch of salt.
Cover the saucepan with a lid, reduce the heat to low, and let it simmer for 15 minutes until the rice is cooked and all water is absorbed. Remove from heat and let it sit for another 5 minutes, then fluff with a fork.
While the rice is cooking, finely chop the green chilies.
In a small skillet, heat 1 teaspoon of olive oil over medium heat. Add the mustard seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped green chilies and curry leaves to the skillet. Sauté for another minute until the chilies are slightly softened.
In a large mixing bowl, combine the cooked rice, lemon juice, lemon zest, turmeric powder, and salt. Mix gently to combine.
Stir in the sautéed mixture from the skillet, mixing everything evenly.
Fold in chopped cilantro and roasted peanuts.
Taste and adjust salt and lemon juice to your liking, if necessary.
Serve warm or at room temperature as a side dish or a light main.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 3.8 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
