Recipe courtesy of Tiffani Thiessen
Lemon Rice
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 214 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 214 mg
Ingredients
Directions
- Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
- Add the lemon juice and mint to the rice and toss to distribute evenly.
- Serve hot, garnished with chopped mint.
