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This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 192 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 283 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Lemon Rice in Taste of Home Meals in Minutes Calendar Annual 1997, p3
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Reviewed on May. 08, 2013 by dieter's mom
We love this recipe. I have never used the lemon peel even though I've made the recipe several times. I've even used the leftover cold rice to make pork fried rice. The lemon flavor is subtle but still perks up the dish.
Reviewed on Sep. 28, 2012 by jmkasprak
I made this once before without the grated lemon peel, and it was good. But lemon peel kicks the flavor up dramatically. It went so well with my crab cakes.
Reviewed on Jun. 08, 2011 by jmkasprak
I agree with the other reviewers that this rice dish has good flavor. I used brown rice and almost doubled the water and cooking time.
Reviewed on May. 29, 2011 by justmbeth
Flavors were subtle, lemon was not overpowering. Even our picky rice eaters loved this.
Reviewed on Oct. 14, 2010 by sharon judkins
I made this today for my family and it was perfect...will make it again for sure!!
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