This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Martha Stewart showed up at Manhattan FBI Headquarters to have her finger prints taken and pose for a mug shot. Then Martha explained how to get ink off your fingers using seltzer water and lemon juice."
-Conan O’Brian, Comic
The flavor of the lemon goes well with the savory taste of the garlic and chicken stock. Both make a perfect complement to the nutty taste of brown rice. This is a great recipe to pair with more flavorful and exotic dishes like Indian Shrimp Curry, Polynesian Chicken or Jerk Shrimp.
I don’t use bottled lemon juice. I feel that bottled juice does not taste anything like fresh squeezed lemon juice. This is because it is usually made from varying concentrations of lemon juice, water and lemon oil.
Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks). The juice of one lemon varies greatly. A large lemon has about 4 tablespoons of lemon juice but when a recipe calls for the juice of one lemon, you never really know. Start with 2 tablespoons and increase the amount for taste. If you must use bottled lemon juice, shake the bottle well. Use equivalent amounts of bottled to fresh lemon juice in a recipe.
Servings = 2 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers.
Not on a low-sodium diet? Here's the standard Savory Lemon Rice.
|1 1/2 cups||water|
|1/2 cup||low sodium chicken or vegetable broth|
|1/2 cup||brown rice|
|2 tsp||lemon zest|
|1 Tbsp||fresh lemon juice|
|fresh ground black pepper|
Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water.
When the liquid boils, stir in the brown rice, lemon zest and lemon juice.
Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for about 5 minutes before serving. Remove the garlic clove and discard before serving.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 185||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 2g||7%|
|Vitamin A 0%||Vitamin C 12%|
|Calcium 1%||Iron 5%|
|Vitamin K 1 mcg||Potassium 174 mg|
|Magnesium 68 mg|