Citrus Week Recipe: Lemon Rice Side

This recipe title includes "side" in it because it is a perfect compliment to a meal. It is flavorful and doesn't require heavy sauces. Yet it is mild enough to marry lots of flavors on your plate. Last night we ate it with salmon and mango relish, and it blended all the flavors wonderfully. I keep cold leftovers and use them other ways as well: with stir-fry veggies rolled up in tortillas, or warmed up and thrown on a cool, crisp green salad. I'm using leftovers for another Citrus Week Recipe later this week (or next?...where did this week go).

Here we go!


Throw these portions together in your rice cooker:

2 cups brown rice
4 cups chicken stock
1/2 cup water
full bunch green onions chopped, green to white...use all of it!
1 TBL of olive oil
Zest of 1 lemon
After zested, cut up that lemon and throw in the pot as well (feel free to squeeze the juice out of some or all of them)
1 tsp. lemon pepper



Here's the deal with rice. If using brown rice, double the water at least. I added an extra 1/2 cup of water because of all the extra stuff in there and wanted to make sure the rice got done. Also, expect it to take around one hour for the water to cook out and the rice to be done. If using white rice (I recommend Jasmine) then you could 150% the liquid and it should cook up quicker for you.



When it's done, you have just a little more work to do.