Ingredients
1
cup rice
Himalayan
salt to taste
2
tbsp. oil
1 medium onion, finely chopped
3-4
celery stalks, chopped
2
tbsp. grated lemon rind
2
green peppers, chopped
¼
tsp. cracked organic black pepper
Directions
Clean and wash rice and drain
Put in a heavy pan with 2 cups water and salt.
Let it come to a boil over high heat, then reduce
heat, cover and cook till rice is tender and water absorbed. This should take
around 15 minutes. Keep covered.
In a non-stick pan, heat oil.
Put in the onion, celery stalks lemon rind and peppers
and sauté till barely done.
Add cracked pepper.
Mix in the cooked rice, blend and serve.
Recipe Note
1. Instead of water you can use chicken or
vegetable stock to cook the rice for greater flavor and nutrition. You can add
around 1 cup or more cooked chicken at the end, along with the vegetables, to
make it a one-dish meal.
2. If
you have any fresh herbs like thyme, basil or tarragon that complement the
lemon flavor, you can add them to add some more zest to the rice.
3. While
you can buy pre-cooked or instant rice in packets that are quick to make and
have other added ingredients, when you make your own from scratch, you have
greater control over what you are eating.
Nutrition
Calories 256,
Carbs 43.4 grams,
Cholesterol 0 milligrams,
Fat 7.3 grams,
Fiber 2.6 grams,
Protein 4.3 grams,
Saturated Fat 1 grams,
Sodium 121 milligrams,
Sugar 3 grams
