Lemon Rice

• Vegetarian
• Gluten free

• Produce

  • 1 Dill, Fresh
  • 3 Garlic cloves
  • 5 Green onion
  • 1 tsp Lemon, zest
  • 1 Lemon (about 3 tablespoons, Juice of

• Canned Goods

  • 1 cup Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1 Salt and fresh ground pepper
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup 2% milk
  • 2 tbsp Butter

Found on diethood.com

Description

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 green onions, white parts only, cut into thin rounds (reserve green parts for garnish)
• 3 garlic cloves, minced
• 1 teaspoon lemon zest
• 1 cup long grain rice
• ¼ teaspoon turmeric powder
• salt and fresh ground pepper, to taste
• 1 cup low sodium vegetable broth
• 1 cup 2% milk
• Juice of 1 lemon (about 3 tablespoons)
• chopped fresh dill, for garnish
• chopped green onions, for garnish

Directions

• Melt butter and heat olive oil in a nonstick pan.
• Add onions and cook for 1 minute.
• Stir in garlic and lemon zest; continue to cook and stir for 30 seconds, or until fragrant.
• Add rice; season with turmeric, salt and pepper, and cook and stir for 1 minute.
• Stir in vegetable broth, milk, and lemon juice.
• Turn up the heat and bring mixture to a boil.
• Reduce heat to a simmer; cover the pan and simmer for 18 to 20 minutes, or until liquid has evaporated.
• Remove from heat.
• Fluff with a fork and taste for seasonings; adjust accordingly.
• Garnish with dill and green onions.
• Serve.

Nutrition