Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon Meyer Lemon Infused Olive Oil or plain olive oil 2 cups long-grain brown rice 4 cups hot water zest of one lemon, preferably a Meyer Lemon 1 cup flat-leaf parsley, finely chopped 1/2 teaspoon Kosher salt freshly ground black pepper to taste 1 Tablespoon Meyer Lemon Infused Olive Oil or plain olive oil 1 Tablespoon each hot water and lemon juice DIRECTIONS In a 2 quart saucepan with a tight-fitting lid, heat oil and stir in rice for 1 minute. Add hot water, bring to a boil, reduce heat, cover and simmer for 40 minutes. Uncover rice and tilt pan to be sure all the water is absorbed. Remove from heat, cover pot with a thin towel and place cover on top. Let sit for 10-15 minutes. Preheat oven to 350 degrees. Use a fork to fluff the rice and mix in lemon zest, parsley, salt and pepper. Place hot water and oil in the bottom a a heat-proof lidded casserole. Spoon rice into casserole on top of liquids. Cover and bake in preheated oven for 30 minutes. Serve hot. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
