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A refreshing change of
pace...
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1 cup |
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long-grain
white rice |
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2 Tbs |
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unsalted
butter, divided |
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½ tsp |
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salt |
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¼ tsp |
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freshly
ground black pepper |
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1 Tbs |
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freshly
squeezed lemon juice |
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1 Tbs |
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capers,
drained |
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2 Tbs |
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chopped
fresh parsley |
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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. |
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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. |
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3 |
Stir in remaining
butter and taste for seasoning. Serve immediately. |
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Servings: 6 |
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Cooking Tips |
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*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. |
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Recipe Source |
| The
Cuisine of California |
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