Fresh Lemon Herb Rice
Upgrade this staple grain with bright flavors! Lemon herb rice is delicious as a side or base to a main meal — the pairing options are endless.
Ingredients
- ½ cup brown rice 95 g, dry
- 1 tsp lemon zest
- 2 garlic cloves minced
- 1 ⅓ cup vegetable broth 330 ml
- ⅓ cup fresh oregano 8 g, chopped
- ⅓ cup fresh parsley 9 g, chopped
Instructions
- In a medium pot, add the brown rice, minced garlic, and lemon zest. Cook over medium heat for 2-3 minutes, to release the flavors.
- Add salt and vegetable broth, mix, and bring to a boil, then lid the pot and let cook for 20 minutes over low heat. Turn off the heat and let the lid on to allow the rice to absorb the flavored steam.
- Just before serving, add the chopped oregano and parsley greens to the rice pot while it’s still warm, then mix to combine.
Notes
- If using dried herbs, use half of the listed measurements
- Store leftovers in an airtight container for 3-4 days in the fridge. It can last up to two months in the freezer.
Nutrition
Calories: 78kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Sodium: 350mg | Fiber: 2g | Sugar: 1g