Saturday, March 6, 2010

Lemon Rice

2 cups rice
6 TB lemon juice
2 TB oil or butter
1 tsp turmeric powder
salt
2 tsp chicken bullion
2 cups water
1 tsp cumin

Rinse and soak the rice in water for 30 minutes. Drain. Melt butter or heat oil in pan. Add rice. Sauté to toast. The more brown, the more flavor. Add 2 cups water and the rest of the ingredients except salt and lemon juice. Bring to a boil. Cover tightly and cook on low until done (15-20 minutes). Let rest for 10 minutes. Add the lemon juice and salt to taste. Toss thoroughly to combine. Notes: serve with falafel and hummus or any other Greek type meal.

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