Fresh Lemon Rice

“My family prefers rice for weeknight meals, so I'm always looking for ways to vary the flavor without using a lot of ingredients or effort. I like to serve this with a pork tenderloin recipe (see Pork Tenderloin with Rosemary and Thyme at I've made for years that I saved from one of my issues of Cooking Light.â€� —Maggie Brain, The Woodlands, TX


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 146
Caloriesfromfat 27 %
Fat 4.3 g
Satfat 1.5 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 24.5 g
Fiber 0.6 g
Cholesterol 5 mg
Iron 0.3 mg
Sodium 309 mg
Calcium 4 mg


3 cups water
2 cups uncooked basmati rice
3/4 teaspoon salt
1 tablespoon extravirgin olive oil
1 tablespoon butter
1 teaspoon brown mustard seeds
3 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
Cilantro sprigs (optional)


1. Combine first 3 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove pan from heat; let stand 5 minutes. Fluff with a fork.

2. Heat oil and butter in a small skillet over medium-high heat until butter melts. Add mustard seeds to pan; cook 2 minutes or until seeds begin to pop. Scrape seed mixture into rice mixture using a rubber spatula. Add 3 tablespoons cilantro, lemon rind, and lemon juice to rice; stir well. Garnish with cilantro sprigs, if desired.

Maggie Brain, The Woodlands, TX,

Cooking Light

August 2008
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