Recipes by type‎ > ‎Side dishes‎ > ‎

Lemon rice

I quite fancied something a bit more exciting than rice as a side dish. For not a lot of extra effort, this has a lot more flavour and interest, particularly as it was paired up with some not terribly exciting pollack.  

  • 1 onion, chopped small
  • large splash olive oil
  • 2 cups rice
  • 5 cups vegetable stock
  • peel from half lemon
  • juice from half lemon
  • large knob butter

  1. Fry the onion in the olive oil until sweet and tender.  
  2. Add the rice and stir well to coat in the oil.
  3. Add the vegetable stock, lemon peel and juice.  Bring to the boil and then immediately reduce to a very very slow simmer. Cover and leave for the rice to soak up all the liquid. Try not to stir, but you may need to slightly.  Check on it occasionally and add more liquid if necessary.  If you use a wide based pan you are likely to need more liquid.  Continue to cook until 
  4. At the end, add the butter and fluff with a fork.  Season to taste.  
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