Hi Guys! Happy Friday! I’m headed back to Seattle to hug my girls to pieces and spend the weekend huddled up in rainy Seattle hibernating with my family. I’m happy to get out of the bitter cold of New York just before the snow settles back in, and run back to my hometown’s mild weather.

Lemon Rice

As all trips go in New York, I totally over-indulged in food and wine (is it possible not too??) so I need to go home and get my healthy on. I’m planning to do lots of cooking to get back on track, and one of my recent favorites is this lemon rice. It is so easy to make this very simple dish to serve along any great piece of protein- but undoubtedly my favorite is the lemon rice with a piece of garlicky grilled fish. It is just the perfect combo!

Lemon Rice

Keep it in mind for Valentines day next weekend or just for a lovely Sunday meal to serve your family this weekend ☺

Lemon Rice

I love this served with :

Crispy Salmon with Winter Fruit Salsa

Grilled White fish with Pickled Radish Salad– this is my personal favorite!!

Delicious with this Oil cured Tuna and Green Bean Salad with kalamata Olive Vinaigrette

I would put a scoop in the bottom of a bowl of Spicy Seafood Chowder

Or serve a bed of it topped with shrimp and corn cakes

Garlicky Grilled Shrimp with this lemon rice is a perfect combination!

 

Recipe: Lemon Rice

Ingredients

  • 1 tablespoon olive oil
  • 2 cups rice
  • 2 cups water
  • ½ cup lemon juice
  • zest of 2 lemons
  • 2 teaspoons kosher salt
  • 1 lemon sliced

Instructions

  1. In a large pan over medium heat add the olive oil and the rice. Stir while cooking the rice, about 2 minutes. Add the water and the lemon juice, zest and salt and stir. Bring the rice to a simmer.
  2. Place the lemon slices on the top of the rice and add a lid to the pan. Turn the heat to low and cook another 15 minutes. Remove the pan from the heat and let sit another 5. Fluff the rice with a fork, season to taste with kosher salt and serve hot.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

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Categorized: Recipe Index, Side dishes, Vegan
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Hi Guys! Happy Friday! I’m headed back to Seattle to hug my girls to pieces and spend the weekend huddled up in rainy Seattle hibernating with my family. I’m happy to get out of the bitter cold of New York just before the snow settles back in, and run back to my hometown’s mild weather.

Lemon Rice

As all trips go in New York, I totally over-indulged in food and wine (is it possible not too??) so I need to go home and get my healthy on. I’m planning to do lots of cooking to get back on track, and one of my recent favorites is this lemon rice. It is so easy to make this very simple dish to serve along any great piece of protein- but undoubtedly my favorite is the lemon rice with a piece of garlicky grilled fish. It is just the perfect combo!

Lemon Rice

Keep it in mind for Valentines day next weekend or just for a lovely Sunday meal to serve your family this weekend ☺

Lemon Rice

I love this served with :

Crispy Salmon with Winter Fruit Salsa

Grilled White fish with Pickled Radish Salad– this is my personal favorite!!

Delicious with this Oil cured Tuna and Green Bean Salad with kalamata Olive Vinaigrette

I would put a scoop in the bottom of a bowl of Spicy Seafood Chowder

Or serve a bed of it topped with shrimp and corn cakes

Garlicky Grilled Shrimp with this lemon rice is a perfect combination!

 

Recipe: Lemon Rice

Ingredients

  • 1 tablespoon olive oil
  • 2 cups rice
  • 2 cups water
  • ½ cup lemon juice
  • zest of 2 lemons
  • 2 teaspoons kosher salt
  • 1 lemon sliced

Instructions

  1. In a large pan over medium heat add the olive oil and the rice. Stir while cooking the rice, about 2 minutes. Add the water and the lemon juice, zest and salt and stir. Bring the rice to a simmer.
  2. Place the lemon slices on the top of the rice and add a lid to the pan. Turn the heat to low and cook another 15 minutes. Remove the pan from the heat and let sit another 5. Fluff the rice with a fork, season to taste with kosher salt and serve hot.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)