3.8 5

Herbed Lemon Rice

  • Servings: 4

slideshow Delicious, Quick Side Dishes

KEY: Fall, Summer, Fast - Column, Beans, Grains & Legumes, Side Dishes, Fast, Healthy, Vegetarian, Dinner

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Ingredients

  • 1 1/2 teaspoons olive oil
  • 1/2 small onion, minced
  • 1/2 cup long-grain rice
  • 1 bay leaf
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup chicken stock or canned low-sodium broth
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 2 teaspoons finely chopped tarragon

How to make this recipe

  1. Preheat the oven to 350°. Heat the oil in a casserole. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice, bay leaf and lemon zest and cook, stirring, until the rice is well coated.
  2. Add the stock, wine, lemon juice and salt and bring to a boil. Cover and bake in the oven for about 20 minutes, or until the rice is tender and has absorbed the liquid. Fluff with a fork and discard the bay leaf. Stir in the tarragon and serve.

Notes

One serving Calories 120 kcal, Total Fat 2.3 gm, Saturated Fat 0.5 gm

Contributed By Photo © Jonelle Weaver Published July 1998

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