- Level: Easy
- Total: 33 min
- Prep: 8 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 245
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 476 mg
- Level: Easy
- Total: 33 min
- Prep: 8 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 245
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 476 mg
Ingredients
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Directions
- Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.
