Lemon And Parmesan Rice Recipe
Ingredients
| 1 cup short, medium, or long grain rice | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Water | 2 1/2 Cup (16 tbs) | |
| 2 teaspoons instant chicken bouillon granules | ||
| Salt | 1/4 Teaspoon | |
| Lemon peel | 1/4 Teaspoon, finely shredded | |
| Pepper | 1 Dash | |
| Egg | 1 , beaten | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Lemon juice | 1 Tablespoon | |
Directions
In medium saucepan cook rice and onion in butter or margarine about 5 minutes or till rice is golden brown and onion is tender, stirring frequently.
Stir in water, bouillon granules, salt, lemon peel, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or just till rice is tender (some liquid will remain).
Combine egg, parmesan cheese, and lemon juice; stir into rice mixture.
Cook over low heat for 2 to 3 minutes, stirring gently.
Stir in water, bouillon granules, salt, lemon peel, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or just till rice is tender (some liquid will remain).
Combine egg, parmesan cheese, and lemon juice; stir into rice mixture.
Cook over low heat for 2 to 3 minutes, stirring gently.
Chef
