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Fresh Lemon Rice

Yield 6 servings (serving size: 1 cup)
“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 CookingLight.com) I've made for years that I saved from one of my issues of Cooking Light.â€� —Maggie Brain, The Woodlands, TX

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.