Savoury lemon rice
Photo by Tamara West
See what nutritionist Mikki Williden has to say about the benefits of including more lemons in your diet.
|1 Tbsp||Olive oil, to coat rice and more to drizzle over to serve|
|1½ cups||Brown rice|
|2||Lemons, zest of 1-2 and juice of both|
|1 tsp||Sea salt flakes|
|½ tsp||Ground turmeric|
|2½ cups||Chicken stock, hot|
|2 cups||Roast vegetables, chopped (we used eggplant, capsicum, cauliflower and garlic cloves)|
|1||Spring onion, chopped|
|1 handful||Chopped fresh coriander, or parsley|
|1 handful||Pumpkin seeds, roasted|
|1 handful||Dried cranberries, or a few dates, chopped (optional)|
|1 drizzle||Pesto, per serving|
- In a saucepan heat olive oil and add rice, stirring to coat grains well. Add the zest of 1-2 lemons, sea salt, ground turmeric, star anise and bay leaves. Stir until rice is hot, about 3 minutes.
- Carefully add hot chicken stock and the juice of 2 lemons. Simmer, stirring often, until the liquid has all but evaporated. Cover very tightly (using a sheet of foil, and tying a tea towel around the lid if necessary). Turn off the heat and leave for 15 minutes.
- To serve, remove spices and fluff up rice with a fork. Season with pepper, a squeeze of lemon and a big glug of olive oil. Add chopped roasted veges, spring onion, chopped parsley or coriander and some roasted pumpkin seeds. You can also add dried fruit, such as cranberries or chopped dates.
- Serve with a dollop of pesto.
Check out Ray McVinnie's video on 'How to cook the perfect white rice'.
More of Warren's lemon recipes