Jasmine Rice With Lemon And Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Rice & grai, Seattle tim | 4 | Servings | |
INGREDIENTS
| 1 1/2 | T | Butter |
| 1/4 | c | Shallots, finely minced |
| 1 | c | Jasmine rice |
| 2 | c | Chicken or vegetable broth |
| 1 | Lemon, zest only | |
| 1/4 | t | Salt |
| 1/3 | c | Frozen peas, defrosted |
| 1 | T | Fresh lemon juice |
INSTRUCTIONS
In a medium-sized pan, heat the butter over medium heat. Add the shallot and cook 1 minute. Add the rice and stir 1 minute. Pour the broth into the pan and add the zest and salt. Bring to a boil and continue to boil until the level of broth just covers the rice. Turn heat to low, cover the pan and cook 15 minutes. Remove from the heat and stir in the peas. Let sit, covered, 5 minutes. Stir in the lemon juice and serve. Developed by CeCe Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 11.4mg
Sodium: 159.3mg
Potassium: 58.1mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 1.5g
Protein: <1g