Featured Recipe Non-Vegetarian
May 5, 2016
A citrus dish refreshing for the summers.
1 tsp Vegetable oil, preferably canola oil
1 Grated lemon, rind
1 tbsp Tablespoon freshly squeezed lemon juice
1/2 cup Coarsely chopped flat-leaf Italian parsley
Fresh ground pepper
3 cups Vegetarian/vegan chicken stock
1 1/2 cups Cups long grain white rice
1 cup Finely chopped onion
1.In a heavy saucepan, heat oil over medium heat 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.
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