Brown basmati rice with lemon

Yield: 4 Servings

Measure Ingredient
1 tablespoon Oil (opt)*
2 \N Shallots
2 \N Garlic; minced
2 tablespoons Juice; lemon
1 tablespoon Zest; lemon
1 tablespoon Parsley; minced
½ teaspoon Sugar
\N \N Salt
\N \N Pepper
1½ cup Broth, chicken or veg
¾ cup Rice, brown, basmati

Saute shallots and garlic for 3 min. Add seasonings to taste. Stir in broth, bring to boil. Add rice, reduce heat to med-low. Cover and simmer 35-45 minutes till broth is absorbed.

Remove from heat, fluff lightly with fork and keep covered till serving time.

*Have never used the oil, just sauted in sprayed nonstick pan.

I've always made this in my rice cooker with adjustments but this is the recipe from Low-Fat Living by Robert Cooper.

Posted to EAT-LF Digest by nar@... on Nov 16, 1998

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