Lemon Rice

With thanksgiving on the way I thought I’d rehash a tasty rice dish.

I love the colors, and I love the strong flavors. Just don’t expect this attitude filled rice to serve as a bland side to another strong flavor! Think of it more like a cranberry sauce that you can eat more of. This is much better fresh as well, before the rice begins to dry out at all when it’s tender and chewy to compliment oh so well the sharp bite and chomp of the onion, dill, and lemon.

I have the recipe via relatives who got it from coworkers who… found it online? p.s. Don’t use dried dill. Make something else if you don’t have fresh. Or try another bright, green fresh herb for something new and exciting. : )

3/4 teaspoon salt
1 cup rice
1/2 small red onion, minced (about 1/3 cup)
3 Tablespoons red-wine vinegar (to soak onion)
3 Tablespoon lemon juice, (1 lemon)
2 1/2 Tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped garlic (optional)
1/4 teaspoon freshly ground pepper
3 Tablespoons roughly chopped fresh dill
Grated zest of 1 lemon

Make the rice in a rice cooker. Mince everything very, very finely and zest and squeeze the lemon.

Let the minced onion stand in the vinegar for 5 minutes then strain to discard the vinegar and keep the pink onion bits.

Whisk lemon juice, oil, finely minced garlic, salt and pepper. Drizzle over hot rice. Add onion, dill, zest then toss and serve. Not bad cold, but don’t let it sit more than a day before serving because it might dry out.


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