Zesty Lemon Rice

Delicious and whole ingredients - great lemon flavor, but not overbearing. I skipped the dill (didn’t have) and olive oil, and it was still fluffy and flavorful

Step: 1

Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.

Step: 2

Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.

Step: 3

Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

Per Serving: 295 calories; protein 5.9g; carbohydrates 43.4g; fat 10.7g; cholesterol 20.1mg; sodium 160.8mg.

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One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .