Lemon rice with seasonal vegetables
This colorful 7-ingredient side dish is bright and aromatic thanks to the lemon zest, lemon juice, and the turmeric, but we have the turmeric to thanks for its beautiful color as the rice steeps in it as it cooks—it comes highly recommended from our UK site. Bulk this rice up with the addition of chicken, pork, or shrimp to serve as an easy main dish. This recipe calls for boiling or microwaving the vegetables, but you can also steam them, if you like. You will need one head of broccoli to produce enough florets for this recipe. For a variation, substitute shredded cabbage for the broccoli; a turnip could replace the carrot.
Uncooked long grain brown rice
1 cup(s), long-grain
2¼ cup(s), florets
1 medium, sliced
1 medium, juice and zest
- Cook rice according to package instructions except add turmeric to cooking water.
- Meanwhile, heat a medium saucepan filled 2/3's with water to boiling. Cook broccoli and carrots for about 5 minutes (or cook in microwave); drain vegetables and add back to pan.
- Add rice to vegetables. Stir in lemon juice and zest; heat through over low heat.
- Season to taste with salt and pepper; serve.