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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Rice Recipe

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This recipe for Lemon Rice is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups water
4 chicken bouillon cubes
2 Tbsp lemon juice
1 tsp dried parsley
2 cups long grain rice (such as jasmine)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground oregano
add Salt and Pepper to taste
Directions:
Directions:
In a medium pot, bring water, bouillon cubes, lemon juice, dried parsley, and all other spices to boil.

Once boiling, add the rice and bring back to a boil. Then reduce to a simmer. Cover and cook for approximately 18 - 20 minutes or until done.

Add salt and pepper to taste after cooking.

Serves 6-8. Goes great with Greek Chicken or Greek Lemon Chicken. See the recipe in the Chuck Box - Dinner section.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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