Preheat oven to 400°F. Spread rice evenly in a 9 x 13-inch baking pan; set aside. Using a vegetable peeler, remove Meyer lemon zest in large strips. Cut lemon in half and reserve 1 tablespoon of juice; set aside. In a large sauce pan, heat coconut oil over medium-high. Add mustard seeds and cook until seeds begin to pop, about 3 minutes. Add cinnamon, cardamom, curry leaves, and salt and pepper. Add water and bring to a boil. Once boiling, carefully pour over rice. Add lemon zest and cover with foil. Cook in oven for 25 minutes; remove and let sit covered for 8-10 minutes. Remove and discard the cinnamon, sticks, curry leaves, and lemon zest. Before serving, melt butter in a small pan. When butter begins to bubble add lemon juice. Swirl together and pour over rice. Use a fork to toss. Makes 5 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
360 calories, 15 g fat, 9 g saturated fat, 0 mg cholesterol, 10 mg sodium, 56 g carbohydrate, 3 g fiber, 1 g sugar, 6 g protein
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