Lemon Rice
(serves 4 as a side dish)
- 1 cup basmati rice
- 1 small shallot, diced very fine
- ½ cup sliced almonds (optional)
- 1 ½ cups water
- 1 chicken or vegetable bouillon cube
- 1 Tb butter
- Zest and juice of 1 lemon, with half of the zest reserved
- ½ cup chopped parsley
In a medium pot, melt the butter and sauté the shallot and almonds for a couple of minutes. Add the rice and stir to distribute the butter evenly. Add the water, bouillon cube, lemon juice and half of the zest. Bring to a boil and stir well to make sure the bouillon cube has completely dissolved and is incorporated throughout. Cover and reduce the heat to a low simmer. Cook for 20 minutes. Remove from heat, fluff with a fork, and then stir in the remaining zest and the parsley. Makes a lovely side dish for any meat, poultry or fish.
