Jasmine Rice With Lemon and Mushrooms

A great way to use cold, cooked rice. I've never made this with other types of rice, but a basmati-type of rice would work too.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  garlic clove, minced
• 2 1⁄2 cups  jasmine rice, cold cooked
• 1⁄2 medium onion, coarse chopped
• 2  tablespoons bell peppers, fine dice
• 1⁄4 teaspoon dried tarragon
• 1⁄2 teaspoon sea salt
• 1 1⁄2 cups mushrooms, sliced
• 1  tablespoon lemon peel, slivered
• 2  tablespoons lemon juice

Directions

1. Melt butter in sauté pan.
2. Add garlic and sauté 'til fragrant, approximately 2 minutes.
3. Add onions and peppers and fry 1 minute.
4. Add tarragon and salt.
5. Add mushrooms and sauté until heated.
6. Add cooked rice to pan and gently combine. Don't break up all the rice clumps.
7. When warmed through, add the lemon peel and juice.
8. Stir gently and serve.