This dish was a bit too lemony for my taste, although I added some cooked chicken for leftovers and it was nice. I think with some adjustments it could work better.
1 c. chicken broth
1 c. uncooked regular white rice
2 T butter
1/3 c. pine nuts
2 T chopped fresh parsley
1 T grated lemon peel
2 T lemon juice
1. In a medium saucepan, bring chicken broth to a boil and stir in rice. Cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
2. Meanwhile, melt butter in a small saucepan over low heat. Saute pine nuts until golden brown. Stir in parsley, lemon peel, and lemon juice.
3. Pour butter mixture over rice, stir to coat. Makes 6 servings.
No comments:
Post a Comment