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SIDE
DISHES - RICE and POTATO
Lemon Rice with Capers and Parsley
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Lemon
Rice with Capers and Parsley |
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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 |
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The Cuisine of California |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This
rice was unbelievably easy to make and had great flavor. I served
this with the
Grilled Lemon Mustard Chicken. Wonderful!"
-Irvine, CA
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