Jasmine rice with lemon and peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Butter |
| ¼ | cup | Shallots, finely minced |
| 1 | cup | Jasmine rice |
| 2 | cups | Chicken or vegetable broth |
| 1 | Lemon, zest only | |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Frozen peas, defrosted |
| 1 | tablespoon | Fresh lemon juice |
Directions
1. In a medium-sized pan, heat the butter over medium heat. Add the shallot and cook 1 minute. Add the rice and stir 1 minute.
2. Pour the broth into the pan and add the zest and salt. Bring to a boil and continue to boil until the level of broth just covers the rice. Turn heat to low, cover the pan and cook 15 minutes.
3. Remove from the heat and stir in the peas. Let sit, covered, 5 minutes.
Stir in the lemon juice and serve.
Developed by CeCe Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by MsRooby@...
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@...> on Mar 18, 1997