Home Cooking New York class - can also substitute lemon and parsley for lime and cilantro!
1. In a medium saucepan, melt the butter over medium heat (or oil). Add the onion and cook until translucent and soft (sweat onion), about 4 minutes. Add the rice and stir to coat kernels with butter and to toast them lightly, about 2 minutes.
2. Add the water or stock, and raise heat to medium-high. Add a generous pinch of salt. When the liquid comes to a boil, cover, reduce heat to low, and cook for 15 minutes (no peeking!).
3. Remove the rice from the heat, and let stand - still covered - for 10 minutes before fluffing with a fork to separate the grains. Stir in the lemon zest and parsley and serve.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 105 | ||
Calories from Fat: 104 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 50.4mg | 2 % | |
Potassium 15.8mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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