 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
ROSEMARY LEMON LIME RICE This recipe came from an estate sale. I obtained it when I purchased the family collection from the McLean Estate in Irving, Texas in 1982. Ingredients:
3/4 cup extra virgin olive oil |
1 cup grated parmesan cheese |
1/4 cup minced fresh rosemary |
juice of 2 lemons and 1 lime |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1-1/2 cups uncooked white rice |
Directions:
1. In large bowl combine oil, cheese, rosemary, lemon and lime juices.
2. Add salt and pepper then blend well to combine.
3. Meanwhile cook rice in large pot of salted boiling water until al dente about 10 minutes.
4. Drain and shake dry then add rice to bowl of sauce and toss to coat then serve immediately.
|
|