Lemon Rice
We love the versatile nature of rice. This beautiful, neutral starch is easy to use with an enormous range of flavors and cooking techniques, and it can be found in just about every cuisine around the world.
Try swapping out water for broth or stock when making rice; this is a great way to infuse flavor into the body of the rice without making any extra steps for yourself. If you wanted to do a twist on this recipe, you could easily swap out the Dried Lemon Peel and fresh lemon juice for Lime Peel and fresh lime juice. The cook time of this recipe will be dependent on the type of rice you’re using so be mindful of the cooking time described on your choice of rice.
We kept our Lemon Rice intentionally simple since we paired it with the flavorful and dynamic Za’atar Crusted Baked Chicken, but you can dial up the flavor in a few ways here. If you’d like something a little more savory you could use more garlic, or choose to throw in some herbs such as Dried Mint or Mediterranean Thyme to create something with a few more notes. If you’re feeling adventurous, Citrus Seasoning could also be used in place of the straight forward lemon peel to add something a little more complex in terms of flavor.
- 2 1/2 cups Vegetable stock
- 1 garlic clove, whole, still in garlic paper
- 1 cup of your preferred rice
- 2 teaspoons Dried Lemon Peel
- 1 Tablespoon fresh lemon juice
- Kosher Salt and Black Pepper Fine Grind, to taste
- In a saucepan with a tight-fitting lid, bring the vegetable stock to a boil. Add the garlic clove and Lemon Peel to broth, and stir in rice.
- Reduce heat, cover, and cook at a low simmer for 20-40 minutes, depending on the type of rice selected. Don’t remove the lid and don't stir the rice.
- Remove from heat and let sit 5-7 minutes.
- Stir in lemon juice, Kosher Salt, and Black Pepper Fine Grind. Remove garlic clove. Serve!
