D
This gently flavored rice provides a little variety when you are being cautious about food selection. Its subtle notes of citrus pair well with Fish in “Tomato Water” (page 73) or the Miso-Glazed Salmon (page 67).
If using basmati or jasmine rice, rinse it before cooking.
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4 SERVINGS |
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2 teaspoons butter
1 cup basmati, jasmine, or other white rice
¼ teaspoon ground turmeric
1 ¾ cups homemade chicken broth (page 40) or store-bought reduced-sodium broth
1 lemon, zested and juiced
Salt and freshly ground black pepper
In a saucepan over medium heat, melt the butter. Add the rice and turmeric and stir to combine. Add the broth, 3 tablespoons of the lemon juice, and the lemon zest. Bring to a boil, reduce the heat, cover, and simmer for 15 to 20 minutes, or until the broth is absorbed. Season with salt and pepper and additional lemon juice, if desired.
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PER SERVING |
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Calories |
180 |
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Fat |
2.5 g |
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Saturated fat |
1.5 g |
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Cholesterol |
10 mg |
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Sodium |
240 mg |
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Carbohydrate |
35 g |
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Dietary fiber |
1 g |
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Sugars |
0 g |
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Protein |
4 g |
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Calcium |
20 mg |
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Potassium |
80 mg |