Baked Lemon Rice Recipe
Light and tangy. Great for a festive meal.

Bring 3 cups water to a boil, turn off heat and add:
    2 tablespoons powdered vegetable broth

Set aside.

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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