Thursday, March 29, 2012

Lemon Pepper Rice Recipe



1 lemon zested and squeezed, removing pits
1/4 teaspoon each garlic powder, paprika, black pepper, salt, and dill
2 cups cooked rice of choice set aside
1/4 cup white wine
1 tablespoon butter melted
1 tablespoon chopped fresh parsley
grating cheese

Rinse lemon. Cut lemon in half and squeeze lemon juice from both halves (about 2 tablespoons) into medium saucepan. Add spices, wine and butter. Cover and heat until blended and butter is melted on low temperature.
Toss in cooked rice and lemon zest, mix just to heat a few minutes. Serve garnished with parsley and cheese.

Suggestions:

Grilled Lime Chicken
Grilled Shrimp
Broccoli

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