(This is an old recipe that was removed from the site. In 2024 the printer-friendly recipe was added back at the request of a reader.)

Makes 4-6 servings, recipe adapted slightly from Cooking New American.

Ingredients:

  • 1/4 cup sliced scallions (green onions
  • 1 T + 1 T olive oi
  • 1 cup Ben’s Original Converted Rice (affiliate link)
  • 2 cups homemade chicken stock or canned chicken broth (affiliate link)
  • zest from one lemon (about 2 tsp. lemon zest)
  • juice from one lemon (about 2 1/2 T lemon juice, or more to taste)
  • 1/3 cup chopped cilantro (I think this would be good with parsley if you’re not a fan of cilantro.)
  • 1/2 cup finely diced red bell pepper (about 1/2 pepper)
  • salt and fresh ground black pepper to taste
  • 1/3 cup toasted pine nuts (or use slivered almonds if you don’t have pine nuts)

Instructions

  1. Heat 1 T oil in a large heavy pot with a tight-fitting lid. Add the scallions and saute 2-3 minutes, or until they are starting to soften.
  2. Then add the rice and saute 2-3 minutes more.
  3. Add the stock (being careful because it will sputter from the hot pan.) Bring rice to a boil, then reduce to a low simmer, cover pan, and cook 16 minutes. (Use a timer if you have one.
  4. While rice cooks, zest the lemon (grate off the yellow part of the peel), then squeeze lemon juice. (I would measure to be sure you have at least 2 1/2 T lemon juice, and squeeze another lemon if needed.)
  5. Finely dice 1/2 cup red bell pepper, and chop the cilantro
  6. After 16 minutes, check rice to be sure the stock is mostly absorbed, then turn off heat and let the rice sit covered for 5 minutes. Then uncover rice, fluff with a fork and let it cool for 20 minutes (to serve as a lukewarm side dish) or 40 minutes (to serve as a rice salad.
  7. When rice has cooled to your preference, combine the lemon zest, lemon juice, chopped red bell pepper, chopped cilantro, and second tablespoon of olive oil in a small bowl, then stir into the rice. Taste to see if you want a bit more lemon juice, and season to taste with salt and fresh ground black pepper.
  8. Toast pine nuts in a dry pan for about 1 minute (until they barely start to brown, be careful not to burn!) Toss pine nuts into the rice and stir again, saving a few pine nuts to garnish the top of the serving bowl if desired. Serve immediately
  9. This would probably keep in the refrigerator for a day, but let come to room temperature again before serving.

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