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Fresh Lemon Rice

Cool.Cook's picture
  Butter 4 Tablespoon
  Rice 2 1⁄2 Cup (40 tbs)
  Dry white vermouth 1⁄2 Cup (8 tbs)
  Chicken broth 4 1⁄2 Cup (72 tbs)
  Salt 1 1⁄2 Teaspoon
  White pepper 1 Pinch
  Lemons 2 Large, grate zest
  Minced fresh parsley 1⁄4 Cup (4 tbs)

In a heavy pan, melt the butter over low heat. Add rice and stir until all grains are coated with butter (about 2 minutes).
Add vermouth, broth, salt, and pepper.
Bring to a boil, cover, and reduce heat. Simmer over low heat for 20 minutes, or until all liquid is absorbed.
Toss rice with lemon zest and parsley. Serve immediately.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2263 Calories from Fat 458

% Daily Value*

Total Fat 52 g80.5%

Saturated Fat 31.7 g158.7%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 5668.6 mg236.2%

Total Carbohydrates 395 g131.6%

Dietary Fiber 14.3 g57.3%

Sugars 6.8 g

Protein 41 g81.3%

Vitamin A 43.6% Vitamin C 232.4%

Calcium 27.1% Iron 33.1%

*Based on a 2000 Calorie diet

Fresh Lemon Rice Recipe