Lemon Rice With Scallions |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious side dish with fish from a local church cookbook. I used 1 good shake of dried parsley since my kids don't like the flecks. Tastes great! Ingredients:
2 1/2 cups chicken broth, canned |
1/2 teaspoon salt |
1 garlic clove, slightly crushed |
1 cup long grain rice, not instant |
1 lemon, zest of, finely grated |
2 tablespoons fresh parsley, chopped (or dill) |
2 tablespoons unsalted butter |
ground pepper |
1 bunch scallion, cut into 1 pieces |
paprika |
Directions:
1. Heat broth, salt, and garlic in a heavy saucepan to boiling.
2. Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
3. Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
4. Gently stir in butter and parsley (or dill).
5. Season with pepper to taste and place in a serving bowl.
6. Sprinkle scallions over top of rice and sprinkle with paprika if desired.
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