This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"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 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.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 45 Minutes
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 or vegetable broth|
|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.
Serving size: about 1 cup
|Calories 185||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 2g||7%|
|Vitamin A 0%||Vitamin C 12%|
|Calcium 1%||Iron 5%|
|Vitamin K 1 mcg||Potassium 174 mg|
|Magnesium 68 mg|