Lemon & Herb Rice
Updated: Jul 7
"Rice is great if you are really hungry and want to eat two thousand of something." - Mitch Hedberg
Rinse your rice. This is removes the extra starch and helps to keep the rice fluffy.
Allow the rice to rest! This is another important step to fluffy rice.
Remember that you need 2 cups of stock/broth for every 1 cup of rice.
I like to add a little feta cheese, it makes huge difference.
This pairs great with my Lemon Chicken Piccata recipe.
1 Cup White Rice
2 Cups Chicken Stock
1 Tbsp. Butter (or vegetable oil)
¼ Tsp. Salt
½ Tsp. Black Pepper
1 Tsp. Fresh Lemon Zest
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1 Tbsp. Fresh Lemon Juice (to add after the rice is cooked)
In a medium pot, combine your rice, butter/oil, salt, dried basil, black pepper, oregano, lemon zest, and chicken stock.
Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
Remove from heat, quickly fluff it with a fork and let sit covered for another 10 minutes before adding the lemon juice and stirring.
Add your rice, butter/oil, salt, dried basil, oregano lemon zest, and chicken stock to the rice cooker.
Cook using the 'white rice' function.
Stir in the lemon juice after cooking and serve.