Sunday, July 09, 2006

RECIPE: Parsley and Lemon Rice


Lemon and Parsley Rice

2 cups Water
3 tbs scallion, thinly sliced
3 tbs parsley, finely chopped
zest of 1 lemon
1 cup Rice

In a medium saucepan, add the water, scallion, parsley, zest and pepper. With the pan covered, bring to a boil. Add rice and stir around once. Put the lid back on and lower the heat to low. Let cook until liquid is absorbed, about 20 minutes. Fluff with a fork and serve.

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