Adventurous Spirit Lemon Infused Rice Food

ADVENTUROUS SPIRIT LEMON-INFUSED RICE

Steps:

• *NOTE: if you cannot find lemon verbena, substitue fresh lemon thyme, lemon balm, lemon bergamot, lemon basil or lemon mint.
• In sauce pan combine the rice, water, salt and lemongrass stalks.
• Cover, bring to boil, and simmer until done, approximately 25 minutes. (Can also be cooked in a rice cooker.).
• Remove lemongrass stalks, add the verbena leaves, fluff rice with fork to distribute the essence and transfer to serving platter.
• Garnish rice with a lemon verbena leaf is desired. Serve hot.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

LEMON RICE

Steps:

• Combine all ingredients EXCEPT lemonpepper in saucepan.
• Bring to a boil, then reduce heat.
• Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
• Sprinkle with lemonpepper before serving.

LEMON WILD RICE

Steps:

• Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
• While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.