Wednesday, September 23, 2009

Lemon Herb Rice

1 quart chicken stock
3 Tbl olive oil
1 C white rice
1/4 tsp garlic
1/4 tsp garlic salt
1/4 C chopped parsley
1 Tbl minced rosemary
1/4 tsp pure lemon extract
1/2 C grated fresh Parmesan cheese

In a medium sized frying pan heat oil until shimmering, add the rice and stir to coat. Gradually add a little chicken stock, stirring with a wooden spoon, until rice mixture leaves a clean trail in the pan after stirring, then add a little more stock. Continue that process until rice is thick and creamy and yields to a tender bite. Stir in herbs, lemon extract, 1/4 C Parmesan and the remaining stock to make a creamy consistency. Garnish with fresh chives and 1/4 C fresh Parmesan cheese.

Wonderfully served with grilled herb chicken.


Jill said...

I can't wait to make this! I've been looking for a Lemon Herb Rice recipe ever since I had it at an Italian Bistro- they served it on the side of a delicious grilled salmon! MMMM! Thanks for sharing :)

Jill said...

I linked this recipe to my blog! It goes so well with my Deviled Chicken Breast recipe.

Anonymous said...

I didnt have Rosemary on hand so I tried Oregano in its place. Hubby loved this dish and said we must have it more often! Thanks for a great dish =) We had it with a lemon and dill Salmon and the flavors were well suited.