Lemon Rice is a delicately flavored rice dish that is an excellent accompaniment for just about any main dish. Rice, butter, lemon. Who wouldn’t love it?
This Lemon Rice recipe comes from another awesome Moosewood Collective cookbook, Moosewood Restaurant Daily Special. I love the cookbook. And I love the rice. The cookbook features recipes from the Moosewood Restaurant, an outstanding vegetarian restaurant located in Ithaca, New York. During our fall trip, Don and I will be checking off one of my “bucket list” items, going to this restaurant! I’m excited.
The original recipe is part of a larger recipe in the cookbook, Lemon Rice and Seafood Salad. The first time I made the rice, I took it to a potluck at Shiloh Quaker Camp. The whole pot of rice was gone in no time! I’m re-posting this now because September is National Rice Month, and this rice is so tasty.
This dish is good with pork, chicken, seafood, anything! It’s as easy as boiling a pot of water and only requires 4 ingredients.
What You Need
For this recipe, what you need is a great covered pot, a lemon zester and some measuring cups and spoons, but what you really want is some fabulous dinnerware and an amazing kitchen stove. Am I right? Take a look.
Lemon Rice Recipe
A delicately flavored rice side dish
- 2 1/4 cups water
- 1 1/2 cups white or Basmati rice
- 3 tablespoons butter
- 1/4 teaspoon salt
- 3/4 teaspoon lemon zest
- Juice of one lemon (about 1 1/2 tablespoons)
- Bring the water to boil over high heat.
- Add the rest of the ingredients and stir.
- Cover and turn the heat down to low.
- Simmer for about 40 minutes until the rice is tender.
- Serve hot.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
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