 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This is a rice recipe that tastes like the rice from a local Meditteranean restaurant here in Pittsburgh! Ingredients:
1 medium onion, minced |
1 t. grated lemon peel |
2 cans (14 1/2 oz. each) college inn light & fat free chicken broth |
2 t. lemon juice |
2 t. minced fresh parsley |
2 t. toasted pine nuts |
2 t. butter or margarine |
2 c. uncooked long grain rice |
salt and pepper |
1 bay leaf |
Directions:
1. In a large saucepan, cook onion in butter for 3 minutes.
2. Add rice, stirring to coat. Add broth, lemon juice, lemon peel and bay leaf. Heat to a boil; reduce heat to low. Cover; cook 15 to 20 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes.
3. Remove bay leaf; stir in parsley and nuts. Season to taste with salt and pepper. Serve with some lemon wedges to give it an extra zing!
|
|