Lemon Rice with Capers and Parsley

This recipe has been featured in a post on The Recipe Girl blog: Best of 2007- Side Dishes.

LEMON RICE W/ CAPERS & PARSLEY
www.RecipeGirl.com

1 cup long-grain white rice
2 Tbs unsalted butter, divided
½ tsp salt
¼ tsp freshly ground black pepper
1 Tbs freshly squeezed lemon juice
1 Tbs capers, drained
2 Tbs chopped fresh parsley

1. Add rice to a large pan of boiling water and cook over high heat for about 15 minutes, or until just tender. Drain, rinse under cold running water, and drain again thoroughly.

2. Heat 1 Tbs. of the butter in a heavy skillet over low heat. Add rice, salt, and pepper and heat, stirring gently with a fork. Stir in lemon juice, capers, and parsley and remove from heat.

3. Stir in remaining butter and taste for seasoning. Serve immediately.

Servings: 4

Cooking Tips
*This rice dish may be kept up to 2 hours at room temperature. Reheat carefully in top part of double boiler over medium heat for 10 minutes.

Nutritional Information
Per Serving
Calories 143
Calories from Fat 51
Total Fat 6g
Saturated Fat 3.5g
Cholesterol 15mg
Sodium 358g
Potassium 24mg
Carbohydrates 20.5g
Dietary Fiber .5g
Sugar .15g
Net Carbs 20g
Protein 2g

WW POINTS: 3.5

Recipe Source: The Cuisine of California

“This rice was unbelievably easy to make and had great flavor. I served this with the Grilled Lemon Mustard Chicken (on this site). Wonderful!”
-Irvine, CA