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lemon rice

September 23, 2008

Tonight we had basil goat cheese chicken, roasted peppers with feta and lemon rice.

When it came time to stuff the goat cheese and basil under the chicken skin, I discovered I had purchased skinless, bone-in chicken breasts.  So I pasted the goat cheese on top of the chicken with some basil leaves.  It wasn’t as tasty, but it was an effective fix.

The lemon rice came from Epicurous, which I search on almost every day.  Epicurous is a database of recipes from Bon Appetit and Gourmet magazines.  You can find a recipe for anything on there.  I added chopped green onions to it.  The rice was spicy and sour – a bit rich, but delectable.

The recipe went like so:

Lemon Rice 
-by Mark Bittman

1/2 stick butter 
4 cups cooked basmati rice
Salt and lots of freshly ground black pepper
2 garlic cloves, minced
Juice of 2 lemons
2 green onions, cut up

Heat half the butter over medium-high heat; when the butter foams, spoon in the cooked rice, tossing and stirring.

Season with salt to taste, lots of pepper, the garlic, and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter and cook for 1 minute.  Add chopped green onion.

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