Monday, November 22, 2010

Lemon Rice

As a matter of fact, I have made this more than once. Because I've actually made it twice, and because I'm very ADHD (less H, more D), that qualifies it as an old family favorite. Can you substitute vegetable broth for chicken broth? You know you can. 

In the spirit of Thanksgiving, I say classy-up your rice to show everyone how much you really care. Nothing says "Oh girl I care," like freshly grated lemon zest. It's aces, as far as I'm concerned!

LEMON RICE

Ingredients
2-1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Cajun Chef Cayenne Pepper
1 clove garlic, crushed
1 cup Falcon medium grain rice
1 tablespoon freshly grated lemon zest
2 tablespoon chopped fresh dill (or parsley)
2 tablespoons butter

Steps
Heat the broth, salt, black pepper, cayenne and garlic in a heavy saucepan and bring the mixture to a boil. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 to 30 minutes. Remove from the heat. Stir in the lemon zest. Let stand, covered, for five minutes. Add the dill and butter and gently stir to mix. Serve warm. Serves 4 to 6.


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1 comment:

brenda said...

Mmmm...new rice recipe. I must try it because my family thinks that the only reason you eat rice is to use it as a vehicle to get Soy sauce into your mouth. It doesn't matter if I serve rice with Greek, Italian or Chinese--somebody will go out into the kitchen and grab the soy. I have taken to hiding it. :)