Brown rice with lemon flavor
Ingredients for " Brown rice with lemon flavor»:
Cream (I have dry soy, if the dish is not for fasting, you can take the usual 10% in the amount of 100 ml) - 2 tbsp.
Garlic - 2 tooth.
Lemon — 1 PC
Onion (medium size) - 1 PC
Brown rice-1 stack.
Vegetable oil
Basil (dried)
Marjoram (dried)
Cooking time: 30 minutes
Number of servings: 2
The recipe for "Brown rice with lemon flavor»:
Unfortunately, not very well turned out step-by-step photos, but the recipe is very simple, everything will be clear without them).
Rice thoroughly washed.
Onions and garlic cut into small cubes and fry in a pan with heated vegetable oil (sunflower or olive) until translucent onions.
Pour the rice into the pan, stir, close the lid and keep on medium heat for just a couple of minutes. Then we begin to gradually add boiling water, in small portions (about a ladle). Each next portion is added after the rice absorbs the previous one. Do not forget to add salt in the process.
2 tablespoons of soy cream dissolved in 6 tablespoons of water, add the lemon zest and juice.
When the rice is almost ready, pour this mixture into it, mix well and season with dried herbs (I have Basil and marjoram).
Turn off the stove, keep it under the lid for a few minutes and you can serve.
Cream (I have dry soy, if the dish is not for fasting, you can take the usual 10% in the amount of 100 ml) - 2 tbsp.
Garlic - 2 tooth.
Lemon — 1 PC
Onion (medium size) - 1 PC
Brown rice-1 stack.
Vegetable oil
Basil (dried)
Marjoram (dried)
Cooking time: 30 minutes
Number of servings: 2
The recipe for "Brown rice with lemon flavor»:
Unfortunately, not very well turned out step-by-step photos, but the recipe is very simple, everything will be clear without them).
Rice thoroughly washed.
Onions and garlic cut into small cubes and fry in a pan with heated vegetable oil (sunflower or olive) until translucent onions.
Pour the rice into the pan, stir, close the lid and keep on medium heat for just a couple of minutes. Then we begin to gradually add boiling water, in small portions (about a ladle). Each next portion is added after the rice absorbs the previous one. Do not forget to add salt in the process.
2 tablespoons of soy cream dissolved in 6 tablespoons of water, add the lemon zest and juice.
When the rice is almost ready, pour this mixture into it, mix well and season with dried herbs (I have Basil and marjoram).
Turn off the stove, keep it under the lid for a few minutes and you can serve.