Lemon Rice

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From the EatingWell Kitchen

Ginger and lemon add bright flavor to plain rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 onion, finely chopped
  • 1/2 teaspoon canola oil
  • 1 1/3 cups long-grain white rice
  • 1 teaspoon ground ginger
  • 2 1/2 cups reduced-sodium chicken broth
  • 2 3-inch strips lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt

Preparation

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  1. Stir together onion and oil in a medium saucepan. Cover the pan and cook over low heat for 5 minutes. Add rice and ginger, increase heat to medium and cook, stirring, for 1 minute. Stir in broth, lemon zest, lemon juice and salt; bring to a boil. Reduce heat to very low and cook, covered, until the liquid has been absorbed and the rice is tender, 15 to 17 minutes. Fluff with a fork before serving.
  2. Microwave Variation:
  3. Stir together onions and oil in a microwave-safe 2 1/2-quart casserole. Microwave on High, uncovered, until softened, about 3 minutes. Add rice, ginger, broth, lemon juice, lemon zest and salt. Cover casserole with a lid or vented plastic wrap and microwave on High for 5 to 7 minutes.
  4. Stir once, cover and microwave on Medium, without stirring, until rice is tender, 17 to 20 minutes. Let stand, covered, for 5 minutes. Fluff with a fork before serving.

Nutrition information

  • Per serving: 255 calories; 1 g fat(0 g sat); 1 g fiber; 54 g carbohydrates; 7 g protein; 251 mcg folate; 0 mg cholesterol; 2 g sugars; 2 IU vitamin A; 9 mg vitamin C; 25 mg calcium; 3 mg iron; 642 mg sodium; 260 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 starch, 1/2 vegetable

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