Yield: 4 servings
Prep Time: 25 min
Cook Time: 15 min
Lemon Rice with Capers and Parsley
1 cup long-grain white rice
2 tablespoons unsalted butter, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon capers, drained
2 tablespoons 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 tablespoon 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.
*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:
Serving size: 1/2 cup
Calories per serving: 143
Fat per serving: 6g
Saturated Fat per serving: 3.5g
Sugar per serving: .15g
Sodium per serving: ,span class="sodium">358mg
Fiber per serving: .5g
Protein per serving: 2g
Cholesterol per serving: 15mg
Carbohydrates per serving: 20.5g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 3
Source: RecipeGirl.com (via The Cuisine of California)