Post by carla on Aug 14, 2008 17:27:11 GMT -5
1 T. unsalted butter
2 shallots, chopped
2 cloves garlic, minced
2 T. lemon juice
1 T. grated lemon rind
1 T. minced fresh parsley
1/2 t. sugar
salt
freshly ground black pepper
1-1/2 c. chicken or vegetable broth
3/4 c. brown basmati rice
Warm the butter in a medium saucepan over medium heat.
Add the shallots and garlic. Saute for 3 minutes.
Add the lemon juice, rind, parsley, sugar, salt and pepper to taste.
Stir in the broth and bring to a boil.
Add the rice. Reduce the heat to medium low.
Cover and simmer for 35 to 45 minutes or until the water is absorbed.
Remove the rice from the heat and fluff lightly with a fork.
2 shallots, chopped
2 cloves garlic, minced
2 T. lemon juice
1 T. grated lemon rind
1 T. minced fresh parsley
1/2 t. sugar
salt
freshly ground black pepper
1-1/2 c. chicken or vegetable broth
3/4 c. brown basmati rice
Warm the butter in a medium saucepan over medium heat.
Add the shallots and garlic. Saute for 3 minutes.
Add the lemon juice, rind, parsley, sugar, salt and pepper to taste.
Stir in the broth and bring to a boil.
Add the rice. Reduce the heat to medium low.
Cover and simmer for 35 to 45 minutes or until the water is absorbed.
Remove the rice from the heat and fluff lightly with a fork.