lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, March 21, 2016

Lemon Rice

I am always looking for an easy side dish to serve whenever I have a pita/naan based meal. I really prefer eating both fresh, so I am usually quite busy grilling bread, that I don't have the time and energy to deal with a time consuming side dish. I love the lemon rice at Niko Nikos and wanted to try and replicate it at home.  This rice was perfectly lemony, but not the same bright yellow color of the Niko Nikos rice.  As long as it tastes the same, I can let the color slide.  Cooking rice in broth provides a nice flavor boost without having to make any extra efforts.  Feel free to dial back the lemon juice, but make sure you use fresh lemon juice, it makes a huge difference!
Lemon Rice

2 tablespoons olive oil
1 cup long grain rice
1 teaspoon salt
2 tablespoons lemon juice
2 cups hot chicken broth

Heat the oil in a saucepan over medium heat. Add the rice and sauté for 2 minutes, stirring often. Add the salt and lemon juice, sauté for 2 minutes more. Pour in the broth and bring to a boil. Reduce the heat to low and cover the pan with a lid. Cook for 20 minutes and check to see if all the broth has been absorbed, if not, cover and cook for 5 minutes more. Remove the lid, turn off the heat and let stand 10 minutes before serving.
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