Fresh Lemon Rice

âýýMy 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 at CookingLight.com) I've made for years that I saved from one of my issues of Cooking Light.âýý —Maggie Brain, The Woodlands, TX

Yield: 6 servings (serving size: 1 cup)

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)

Preparation

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.

Nutritional Information

Calories:

146 (27% from fat)

Fat:

4.3g (sat 1.5g,mono 2.1g,poly 0.3g)

Protein:

2.2g

Carbohydrate:

24.5g

Fiber:

0.6g

Cholesterol:

5mg

Iron:

0.3mg

Sodium:

309mg

Calcium:

4mg