The lemon zest gives this rice a sweet lemon flavor, without the acidic bite of lemon juice.
Brown 2 cups uncooked brown rice in 1 tablespoon butter until rice is a slightly darker tan color.
Add and bring to boil
- 4 large garlic cloves, minced
- 1 cup chopped onion
- 4 cups filtered water
- 1/2 teaspoon sea salt
Cover and simmer until rice is cooked. Remove from heat and stir in finely grated zest from 4 lemons (make sure not to get any of the white pith with the zest).
Ideas for Leftovers
- Stir into boxed soup.
- Add chopped veggies and salad dressing for a rice salad.
- Salad Wrap: whole wheat tortilla layered with hummus or soy cheese, Lemon Rice and lettuce and herb salad dressed with a little salad dressing.
