Yield: 6 Servings
|½ cup||Chopped onions|
|1 cup||Long-grain brown rice|
|2 cups||Chicken stock|
|¼ cup||Fresh lemon juice|
|1 tablespoon||Lemon zest -- grated|
In a heavy saucepan, saute onion in butter until soft. Stir in rice and orzo and cook two minutes, stirring to coat rice and orzo with butter. Add chicken stock and lemon juice. Bring to a boil, cover, turn heat low, and simmer 50 minutes. Fluff up rice with a fork, turn into a heated serving bowl, and garnish with grated lemon zest.
Recipe By : Elizabeth Powell From: