Prep 10 mins
Cook 15 mins
This rice is subtly lemony with hints of cilantro and garlic. The addition of olive oil at the end makes the dish. Use only a good, fresh oil. Goes well with fish, chicken and Hispanic dishes.
- 1 cup rice (Basmati is good)
- 2 cups water
- 2 garlic cloves, peeled and sliced into four
- 2 tablespoons cilantro, chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 1⁄2 lemon
- 1 lemon, rind of, grated (zest)
- olive oil, to drizzle must be fresh
- Combine all ingredients except lemon, rind and oil in a pan.
- With your hand, squeeze the 1/2 lemon's juice into the pot, then toss it into the pot.
- Simmer, stirring occasionally 'til rice is not crunchy anymore.
- Remove rice from heat and remove lemon. Squeeze the remaining juice from it, being careful not to burn your fingers. Stir in one half of the grated lemon rind.
- Cover pan with a folded towel and let set for 5-7 minutes.
- Fluff with a fork.
- Taste to adjust seasonings such as salt.
- Pile into a serving dish.
- Sprinkle with the reserved lemon rind.
- Drizzle on a little fresh olive oil if desired.
Our family enjoyed this with our fish tonight. I didn't add the lemon peel because that wouldn't have gone over well with the kids. And I topped it with butter rather than olive oil. A nice side for fish. Thanks!
We didn't care for this rice dish that much, I mean alhamdulillah (thank God) we have food but this was not that nice. My main problem was the rice was pretty sticky since it was not cooked with any fat but I did add the unrefined extra virgin olive oil on top at the end. I used white Indian Basmati rice which I rinsed and soaked as much as required first. It is a rice I cook often. I found the garlic slices to be too strong because they were kind of thick. I would recommend cutting them thin. I followed the rest of the ingredients and instructions as stated in the recipe.