Lemon Tumeric Rice

This colorful lemon-y rice is a great side dish for seafood, poultry or meat.

Prep Time: 20 minutes    Cook Time: 20-45 minutes, depending on the rice

WHAT YOU NEED:

1 medium lemon (about 1 tsp. lemon zest and 3 Tbsp. lemon juice)

1 Tbsp. olive oil

½ white onion, finely chopped

1 cup uncooked brown rice or long grain white rice

½ tsp. salt

½ tsp. turmeric

1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano

 MAKING IT:

First zest, then juice the lemon; set aside zest and juice. In medium saucepan with lid, heat olive oil over medium heat.  Saute onion in olive oil until soft and translucent.  

Measure rice and water; read package directions for the correct amount of water to cook 1 cup of dry rice. When measuring the water, substitute the lemon juice for an equal amount of cooking water. Add lemon-water and salt to the saucepan; cover and bring to a boil.  Add rice, turmeric and oregano to boiling water; stir well and cover.  Immediately reduce heat to medium-low. 

Simmer rice until liquid is absorbed, about 45 minutes for brown rice and 20 minutes for white rice. Remove saucepan from heat and let stand 5 minutes. Add lemon zest while fluffing hot rice with a fork before serving. Makes about 4 cups rice or 4 servings.

Nutrition Information per serving (1 cup cooked, using brown rice): 210 Calories; 5g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Chol; 290mg Sodium; 38g Total Carb; (2g Fiber; 1g Sugars); 4g Protein