Lemon And Parmesan Rice
|Rice||1 Cup (16 tbs) (Short / Medium / Long Grain)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Finely shredded lemon peel||1⁄4 Teaspoon|
|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.