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Savory Lemon Rice
Servings = 2 | Serving size =about 1 cup
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers.
| 1 1/2 cups | water |
| 1/2 cup | low sodium chicken stock |
| 1/4 tsp | salt |
| 1 cloves | garlic |
| 1/2 cup | brown rice |
| 2 tsp | lemon zest |
| 1 Tbsp | fresh lemon juice |
| fresh ground black pepper |
Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water.
When the liquid boils, stir in the brown rice, lemon zest and lemon juice.
Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for about 5 minutes before serving. Remove the garlic clove and discard before serving.
Nutrition Facts
Serving size: about 1 cup | Servings 2
Calories 185 | Calories from Fat 15
Amount Per Serving (% Daily Value)
Total Fat 2g (3%) | Saturated Fat 0g (2%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 312 mg (13 %)
Total Carbohydrates 38g (13%) | Sugars 1g
Dietary Fiber 2g (7%) | Protein 5g
Vitamin A 0% | Vitamin C 12 % | Calcium 1% | Iron 5%
Vitamin K 1 mcg | Potassium 174 mg | Magnesium 68 mg
"Martha Stewart showed up at Manhattan FBI Headquarters to have her finger prints taken and pose for a mug shot. Then Martha explained how to get ink off your fingers using seltzer water and lemon juice."
-Conan O’Brian, Comic
The refrigerator light goes on...
The flavor of the lemon goes well with the savory taste of the garlic and chicken stock. Both make a perfect complement to the nutty taste of brown rice. This is a great recipe to pair with more flavorful and exotic dishes like Indian Shrimp Curry, Polynesian Chicken or Jerk Shrimp.
