- One cup of brown, long-grain rice, dry
- Two cups of water
- Two tablespoons of almonds, slivered
- Two tablespoons of lemon zest (or, optionally: Zesto)
- One cube of chicken bouillon
Directions:
- In a medium sized sauce pan, bring the water and bouillon to a boil.
- Add in the rice and cook according to rice instructions on the package.
- Drain if necessary.
- Add in almonds and lemon zest.
- Let stand a few minutes before fluffing with a fork.
- Serve and enjoy!
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