 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This takes plain ol' rice to a new level. Goes particularly well with chicken. If you don't use chicken stock, this side dish is vegetarian/vegan. Ingredients:
1 teaspoon vegetable oil, preferably canola oil |
1 cup finely chopped onion |
1 1/2 cups long grain white rice |
3 cups chicken stock (vegetable stock makes this vegetarian/vegan) |
1 grated lemon, rind of |
1 tablespoon freshly squeezed lemon juice |
1/2 cup coarsely chopped flat-leaf italian parsley |
fresh ground pepper |
Directions:
1. In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
2. Stir in rice, then stock, and bring to a boil.
3. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
4. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
5. Note: this reheats very well so don't fret if this makes too much for your family.
|
|