Zesty Lemon Rice recipe

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Ingredients

2 tablespoons butter
1 tablespoon olive oil
4 green onions, chopped, white and green parts separated
3 cloves garlic, minced
1 teaspoon lemon zest
1 cup long grain rice
¼ teaspoon turmeric powder
salt and ground black pepper to taste
1 cup low-sodium vegetable broth
1 cup 2% milk
3 tablespoons lemon juice
1 tablespoon chopped fresh dill

Nutrition Info

295.1 calories
carbohydrate: 43.4 g
cholesterol: 20.1 mg
fat: 10.7 g
fiber: 1.2 g
protein: 5.9 g
saturatedFat: 5 g
servingSize: -
sodium: 160.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.

  2. Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.

  3. Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

Recipe Yield

4 servings

Recipe Note

Delicious and whole ingredients - great lemon flavor, but not overbearing. I skipped the dill (didn't have) and olive oil, and it was still fluffy and flavorful

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