Good recipe. I added parsley instead of basil. complimented our herb encrusted chicken really well.
I used the full amount of lemon and it was just right for us. This is so simple to make and will go with so many recipes that I make. I look forward to having it many more times!
I made this to have with our halibut and it was a hit. I was a bit nervous of the lemon juice and only used half the amount and it was lovely. Next time I will use the whole 2 T.! I had many compliments and one guest even said he doesn't like rice, but he liked this! The basil was a nice touch and I omitted the lemon pepper as I didn't have any. Thank you.
This rice is delicious and versatile. I didn't have the fresh lemon for zest or the lemon pepper, but I used a little extra juice and pepper and it turned out excellent!
I SAY "A recipe is a guide" SO - I Browned the rice first in a little butter and olive oil. I used less liquid as we like our rice al dente, added the lemon at the end instead of cooking it in. Didn't have lemon pepper so used lots of black pepper and lemon and doubled the basil. SO I guess I am rating MY own 'version' of this recipe :-) (Most people do I think) Thanks for posting, went great with Salmon! Next time I will try it your way! I WILL MAKE THIS AGAIN!
Delicious! I followed the recipe exactly as written, and it came out just right. The rice has a lovely light lemon flavor that went well with fish - we served it with #53914, MaMa's Supper Club Tilapia Parmesan. This one's a keeper for sure!
I actually have just made this a second time exactly as written. I love lemon. For some reason, this recipe just doesn't do it for me.
I think this recipe totally depends on the type of rice you use. I used a short grain rice (as that was what I had on hand) and the rice came out a little sticky (my bad!!) We loved the flavor, so I would do this rice again....with the proper rice. I cut the recipe in half as it was just my DH and myself, but one thing that I really liked was that you can get the ingredients together before cooking and have it ready for when you need it...cutting down on precious last minute cooking. Thanks for the posting!!