Monday, May 18, 2015

Lemon Rice

Made this last night and it was Fantastic! Even Noah had several helpings!
Go here for recipe and photo


  • 2 tbsp. olive oil
  • 2 leeks (white and light green parts only), chopped
  • 1 large onion, chopped
  • kosher salt
  • Pepper
  • 2 large cloves garlic, finely chopped
  • 1 1/2 c. Arborio rice
  • 1/2 c. dry white wine
  • 1/2 c. fresh lemon juice (from about 2 large lemons)
  • 4 c. low-sodium chicken broth
  • 1/2 c. sour cream
  • 1/2 c. grated Parmesan
  • 1/2 c. fresh flat-leaf parsley, chopped
  • 1 tbsp. chopped fresh tarragon


  1. Heat the oil in a large skillet over medium heat. Add the leeks and onion and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.
  2. Stir in the garlic and cook for 1 minute. Add the rice, wine, lemon juice, and ½ teaspoon each salt and pepper and cook, stirring, until the wine is absorbed, about 2 minutes.
  3. Add the chicken broth and bring to a boil. Reduce heat and simmer, until the liquid has absorbed and the rice is tender, 18 to 20 minutes. Remove from heat and fold in sour cream, Parmesan, parsley, and tarragon

When life gives you lemons, make this!

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