Lemon Rice

Lemon Rice

When I started out with my “Lemonhead Phase” posts I hadn’t thought about lemon rice.  All of that has changed now.  This rice is so good and so easy!  It was a part of the Pastrami Fold-up meal and was a delicious complimentary side dish.

Lemon Rice

  • 1 cup uncooked rice (I used Jasmine)
  • 2 cups water
  • 2 chicken bouillon cubes OR 2 teaspoons chicken bouillon granules OR 2 teaspoons chicken base (like *McCormicks chicken base that comes in a jar from Costco)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 1 tablespoon fresh parsley, finely chopped

Put the butter and olive oil in a saucepot over medium heat.  Cook and stir until butter is melted.  Add the garlic and onion; cook until the onion is translucent.  Try not to let the onion or garlic get brown.  So, give things a stir now and then and turn down the heat if necessary.

Add the bouillon or chicken base and water to the onion and garlic.  Stir to dissolve the bouillon. Add the rice, give it a quick stir to mix the ingredients, then bring to a boil. Cover the pot, lower the heat, and simmer the rice for 15-20 minutes or until done.

When the rice is done, stir in the lemon juice and parsley. Mix well.  Serve.

*For those who are sensitive to MSG: This product contains no MSG

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