Lemon and courgette rice

    Lemon and courgette rice

    13saves
    45min


    3 people made this

    About this recipe: This lovely lemon rice side dish is a flavourful accompaniment to chicken or as part of a larger Asian style meal.

    Ingredients
    Serves: 4 

    • 500ml vegetable stock, warmed
    • juice of 2 lemons
    • 1 tablespoon soft brown sugar
    • 300g long grain rice
    • 2 tablespoons butter, melted
    • 1 large white onion, finely chopped
    • 1 clove garlic, minced
    • 1 teaspoon cumin seeds
    • 2 courgettes, thinly sliced
    • salt and pepper, to taste

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a bowl, combine the stock, lemon juice and sugar. Stir until the sugar has dissolved. Wash the rice, drain, then combine in a saucepan with the stock and simmer gently for 20 minutes until the liquid is absorbed and the rice is light and fluffy.
    2. Meanwhile, in a frying pan over a medium heat, melt the butter and add the onions and garlic. Cook and stir for 5 minutes until soft, then add the cumin seeds, courgettes and seasoning. Cook and stir for a further 5 minutes. Stir the rice into the vegetables and increase the heat. Cook and stir for 5 minutes. Remove from the heat and serve immediately.

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    Reviews (2)

    lutzfcat
    0

    Really enjoyed this rice side dish. I had concerns that this would be too much lemon juice but that wasn't the case. The lemon juice provides a bright & fresh flavor but doesn't dominate. Also, don't skip the cumin seeds, as that's an ingredient that really makes this distinctive. I thought some freshly-chopped mint might be a good addition, and it partnered well with the other ingredients. Lots of nice layers of flavor in this recipe. Used my spiralizer for cutting the courgettes (zucchini) for a little different presentation. Very nice! - 23 Feb 2015

    0

    This was excellent and so easy to cook, I left out the sugar as I didn't have any in. I halved the recipe as it was for 2 adults and a toddler but there is still plenty left over for tomorrow nights dinner. Tonight I served it with cajun chicken, salad and tzatziki, tomorrow will be chilli, I think it would also go well with stirfried beef, very versatile, thanks for the recipe! - 16 Nov 2014

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