Fresh Lemon Rice

recipe
“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

Yield:

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

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)

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note