Sunday, July 7, 2013

Lemon and Pine-Nut Rice

Here's the final recipe for your simple, greek-inspired meal: Lemon and Pine Nut Rice.   I found this in Martha Stewart's--Fresh Flavor Fast cookbook and modified it by using chicken broth to make the rice and adding fresh herbs to the lemon juice, zest, and toasted pine nuts. You can always make plain old regular brown or white rice, but sometimes it's better to be different.

3 qt saucepan with a tight-fitting lid

1 + 1/2 cups of water
1 chicken buillion (or just use chicken broth altogether)
1 cup rice

1-2 Tbls of lemon juice
1/2 tsp of lemon zest, grated
1 Tablespoon of butter
1/4 cup of pine nuts, toasted in a small skillet on Medium

Mixture of fresh herbs, ie oregano, majoram, chopped

Salt and pepper to taste

1. Wash your hands.
2. Bring chicken broth to a boil.
3. Add rice and bring to a boil.
5. Cover and reduce heat to 'Low'.
6. Simmer for 15-17 minutes.

7. While you are making perfect rice, prep your other ingredients.
8. Finely chop the majoram and oregano if you decide to add these.
9. Toast your pine nuts.  Follow this closely because these nuts are expensive and burn easily!!!

10. Zest and juice lemon.

11. When rice done, remove from heat and fluff with a fork and butter.  Let sit for 5 minutes.
12. Stir in remaining ingredients.

Bring out the grilled chicken souvlaki and tzatziki.
Make your bucket list, sit back, and dream of Greece.

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