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|
|Calories from Fat: 104 (99%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 105
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