It has a lot of flavor, it’s very easy to prepare, and is a nice change from plain brown rice. You can prepare the rice in your rice cooker if you have one.
Ingredients
1 cup long grain brown rice
1/2 cup finely chopped onion
2 cups chicken stock (heated)
1 1/2 tablespoons butter
1-2 teaspoon lemon zest, finely minced
2 tablespoons lemon juice
additional lemon juice, to taste
Preparation
1. In a heavy saucepan, saute the onion until soft in about half of the butter.
2. Add the rest of the butter and allow to melt.
3. Stir in the rice and cook for about two minutes, stirring to coatthe rice with butter.
4. Add the chicken stock and the two tablespoons lemon juice.
5. Bring to a boil and cover tightly (if your pot lids aren’t very tight, put a clean tea-towel over the pot and jam the lid on over it).
6. Turn the heat low and simmer for about 50 minutes (or until the liquid is absorbed).
5. Remove from the heat and add the lemon zest and additional lemon juice to taste.
1. In a heavy saucepan, saute the onion until soft in about half of the butter.
2. Add the rest of the butter and allow to melt.
3. Stir in the rice and cook for about two minutes, stirring to coatthe rice with butter.
4. Add the chicken stock and the two tablespoons lemon juice.
5. Bring to a boil and cover tightly (if your pot lids aren’t very tight, put a clean tea-towel over the pot and jam the lid on over it).
6. Turn the heat low and simmer for about 50 minutes (or until the liquid is absorbed).
5. Remove from the heat and add the lemon zest and additional lemon juice to taste.
Servings: 4
Nutritional information for one serving:
WW points: 5
Calories: 263
Calories from fat: 64
Total fat: 7.1g
Cholesterol: 15mg
Sodium: 206mg
Total carbs: 42.7g
Dietary fiber: 2g
Protein: 7g
WW points: 5
Calories: 263
Calories from fat: 64
Total fat: 7.1g
Cholesterol: 15mg
Sodium: 206mg
Total carbs: 42.7g
Dietary fiber: 2g
Protein: 7g
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