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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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“My family prefers rice for weeknight meals, so I'm always looking for ways to vary the flavor without using a lot of ingredients or effort. I like to serve this with a pork tenderloin recipe (see Pork Tenderloin with Rosemary and Thyme ) I've made for years that I saved from one of my issues of Cooking Light.â€� —Maggie Brain, The Woodlands, TX Ingredients:
3 cups water |
2 cups uncooked basmati rice |
3/4 teaspoon salt |
1 tablespoon extravirgin olive oil |
1 tablespoon butter |
1 teaspoon brown mustard seeds |
3 tablespoons chopped fresh cilantro |
2 teaspoons grated lemon rind |
2 teaspoons fresh lemon juice |
cilantro sprigs (optional) |
Directions:
1. Combine first 3 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove pan from heat; let stand 5 minutes. Fluff with a fork.
2. Heat oil and butter in a small skillet over medium-high heat until butter melts. Add mustard seeds to pan; cook 2 minutes or until seeds begin to pop. Scrape seed mixture into rice mixture using a rubber spatula. Add 3 tablespoons cilantro, lemon rind, and lemon juice to rice; stir well. Garnish with cilantro sprigs, if desired.
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