Baked Lemon Rice Recipe
Light and tangy. Great for a festive meal.
Preparation time: 25 minutes
Bring 3 cups water to a boil, turn off heat and add:
2 tablespoons powdered vegetable broth
Sauté until onions are translucent:
2 tablespoons ghee, or canola or sunflower oil
1 medium onion, minced
Place in an 8"x8" glass baking pan:
2 cups white basmati rice (rinsed 3 times)
Mix sautéed onions into rice. Then pour over rice and onions:
vegetable broth (prepared above)
3 tablespoons fresh lemon juice
Cover with foil and bake at 350° for 40 minutes (until all liquid is absorbed).
Remove from oven, open foil and sprinkle with:
2 tablespoons lemon peel
1/2 cup fresh chives, minced
Season with salt and pepper and stir until well combined.
Variation for vegetable broth.
Combine in pot:
5 cups cold water
1 unpeeled carrot, cut into big chunks
1/2 bunch parsley, whole
2 celery stalks, cut into diagonals
Bring to a boil. Simmer for 15 minutes. Strain into a large bowl, saving the broth (discarding vegetables). Use 3 cups of broth instead of water and powdered vegetable broth.
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