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Lemon And Parmesan Rice

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Ingredients
  Rice 1 Cup (16 tbs) (Short / Medium / Long Grain)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Water 2 1⁄2 Cup (40 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Finely shredded lemon peel 1⁄4 Teaspoon
  Pepper 1 Dash
  Egg 1 , beaten
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Tablespoon
Directions

In medium saucepan cook rice and onion in butter or margarine about 5 minutes or till rice is golden brown and onion is tender, stirring frequently.
Stir in water, bouillon granules, salt, lemon peel, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or just till rice is tender (some liquid will remain).
Combine egg, parmesan cheese, and lemon juice; stir into rice mixture.
Cook over low heat for 2 to 3 minutes, stirring gently.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Lemon

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