Yield: 1 batch
|1 teaspoon||Butter or olive oil|
|1 cup||Long-grain white rice|
|½ teaspoon||Ground dried turmeric|
|2 cups||Homemade chicken stock or water|
Grate the rind and squeeze the juice of the lemon.
Over low heat, melt the butter or oil in a skillet or broad saucepan.
Stir in the rice and turmeric and saute until the rice grains appear transparent around the edges. Add the stock or water, lemon rind and juice, and cover the pan. Over high heat, bring the liquid to a boil.
Reduce the heat to very low and steam the rice 15 to 20 minutes, or until tender.
Serve immediately, using a fork to lift the rice from the pan.
Yield: 2 to 4 servings.
Carlson writes: "Turmeric and lemon suffuse this rice dish with brilliant color and delicate flavor." From Cornelia Carlson's "Ancient, Pungent Turmeric" article in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 44. Posted by Cathy Harned.
From: Cathy Harned Date: 09-26-94