You are here

Lemon And Parmesan Rice

admin's picture
  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

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

Main Dish

Rate It

Your rating: None
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1282 Calories from Fat 481

% Daily Value*

Total Fat 55 g84.1%

Saturated Fat 32.2 g161%

Trans Fat 0 g

Cholesterol 344.8 mg114.9%

Sodium 3534.1 mg147.3%

Total Carbohydrates 158 g52.6%

Dietary Fiber 3.3 g13.2%

Sugars 3.1 g

Protein 36 g72.8%

Vitamin A 31.1% Vitamin C 19.1%

Calcium 56.2% Iron 16%

*Based on a 2000 Calorie diet

Lemon And Parmesan Rice Recipe