 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This makes a lovely meal served with chicken or pork, steamed carrots and a light fruit salad. (My personal favorite fruit salad: honey melon, kiwi and fresh raspberries with a splash of lemon juice and a sprinkling of vanilla sugar). Ingredients:
3 tablespoons margarine |
1 onion, small, finely chopped |
2 cups rice, long grain |
1/2 teaspoon curry (or) |
1/4 teaspoon turmeric |
1 tablespoon lemon zest |
3 cups chicken broth |
2 tablespoons chives, finely chopped |
1/4 teaspoon pepper |
Directions:
1. Melt margarine.
2. Add onions and saute.
3. Add rice and curry or tumeric and cook until grains of rice are all coated.
4. Stir in half the lemon peel and all the broth.
5. Bring to a boil.
6. Cover and simmer over low heat for 20- 25 minutes.
7. Stir in remaining lemon peel and chives just before you serve.
|
|