Lemon Rice Soup
|Chicken stock/4 cups low-sodium chicken broth mixed with 4 cups water||2 Quart|
|Long grain white rice||3⁄4 Cup (12 tbs)|
|Green onion with tops||6 , sliced (3/4 Cup)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
ln a stockpot or 5-quart Dutch oven, bring the stock to a boil over moderate heat.
Add the rice, green onions, parsley, and lemon rind.
Return to a boil, adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the rice is tender.
Remove from the heat and stir in the lemon juice.