Lemon Chive Rice
photo by breezermom
- Ready In:
- Melt margarine.
- Add onions and saute.
- Add rice and curry or tumeric and cook until grains of rice are all coated.
- Stir in half the lemon peel and all the broth.
- Bring to a boil.
- Cover and simmer over low heat for 20- 25 minutes.
- Stir in remaining lemon peel and chives just before you serve.
Questions & Replies
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Very light and flavorful rice. I ringed my rice ahead of time to ensure it would turn out fluffy. I used shallots and turmeric since I am not a huge fan of curry. I did also add a little salt but otherwise wouldn't change a thing. Served with grilled pork tenderloin and fresh green beans. Made for Everyday Holiday.
Yummy! I did not have chives so omitted. I followed the directions but used my rice cooker and butter instead of margarine with the tumeric option, and it turned out quick and delicious. I will be making this again. The aroma was intoxicating and taste was delicate and mild. Beautiful color. I used 2 cups of jasmine rice and one can of chicken broth. Perfect. THANK YOU.