"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Creamy Lemon Rice Recipe

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This recipe for Creamy Lemon Rice, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Ames
Added: Friday, May 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 T unsalted butter
1 C long grain rice
1 grated zest of a large lemon
2 C chicken broth, boiling
1 teas. salt
2 T fresh lemon juice
1/2-1 C whipping cream
2 Tablespoons Minced Fresh Herbs
(Parsley, Dill, Tarragon, Thyme and/or Basil)

Directions:
Directions:
Melt butter in a medium saucepan. Add rice and lemon zest,
stir to coat and cook over medium heat for about 2-3 minutes.
Add hot broth and salt. Bring to a boil, cover and reduce heat
to simmer for about 20 minutes until liquid is absorbed. Stir in
lemon juice and whipping cream. Increase heat slightly and
stir until most of the cream has been absorbed. Stir in fresh
herbs. Serve immediately. Great served with Roasted Red
Snapper with Cherry Tomato Salsa.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes active time

 

 

 

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