Parsley and Lemon Rice
This is a nice summer side-dish that tastes bright and fresh. The recipe is tweaked from one from Food & Wine Magazine.
4-6 as side dish
1 cup Arborio rice
1 tablespoon freshly squeezed lemon juice
¼ cup extra-virgin olive oil
1 cup tightly packed flat-leaf parsley, roughly chopped
1 ½ teaspoons grated lemon zest
1/3 cup oil-cured pitted black olives, roughly chopped
Salt and freshly ground pepper to taste
Bring a pot of salted water to a boil. Add rice, simmer until tender, about 14 minutes and drain well. In a bowl, gently stir rice with all remaining ingredients and serve warm or room temperature.
July 31st, 2008 at 4:32 pm
[...] excellent Oregon cheese, and then some just-picked raspberries with almond cake and lavender cream. The rice is a nice summer side-dish that tastes bright and fresh. The recipe is tweaked from one from Food & Wine Magazine. [...]