I grew up in the heart of suburbia and must say that I still find it such a novelty to live in a neighborhood that is entirely surrounded by moshavim. It gives me a real thrill to direct visitors to take a right at the strawberry fields. I love the fact that my (admittedly irregular) walking route takes me past cabbage patches, potato pickings and a sweetly scented flower farm. And I especially love December when the citrus trees that surround Hod Hasharon are laden with plump grapefruit, zingy oranges and acres of luscious lemons.
I'm sharing this week's favourite recipe with you in tribute to the charms of this zesty fruit.
NUTTY LEMON 'N ALMOND RICE HOTPOT
2 tablespoons sunflower/canola oil
6 green onions, chopped
1 teaspoon peeled, grated ginger
1 large stick celery, chopped
1 cup white rice
2 cups chicken stock
2 tablespoons soya sauce
1 teaspoon lemon zest*
3 tablespoons Kiddush wine
1/3 cup toasted almond nibs
Chopped parsley to garnish
Lightly fry the green onions, ginger and celery. Add the rice, stock, soya sauce, wine and nuts and empty into a casserole dish or foil tin. Cover and bake at 160 C for 50 minutes or until the rice is cooked and liquid is absorbed. Toss with a fork and sprinkle with parsley.
COOK'S NOTES: Lemon zest is the yellow skin of the lemon and you should grate it carefully to avoid the bitter, white pith underneath. This dish is delicious as a vegetarian meal on its own or served as a side dish to chicken or fish. You can also turn it into a one-pot main meal by adding strips of ready-roasted chicken 10 minutes before cooking time is complete to heat through. your new blog post. Click here and start typing, or drag in elements from the top bar.
I'm sharing this week's favourite recipe with you in tribute to the charms of this zesty fruit.
NUTTY LEMON 'N ALMOND RICE HOTPOT
2 tablespoons sunflower/canola oil
6 green onions, chopped
1 teaspoon peeled, grated ginger
1 large stick celery, chopped
1 cup white rice
2 cups chicken stock
2 tablespoons soya sauce
1 teaspoon lemon zest*
3 tablespoons Kiddush wine
1/3 cup toasted almond nibs
Chopped parsley to garnish
Lightly fry the green onions, ginger and celery. Add the rice, stock, soya sauce, wine and nuts and empty into a casserole dish or foil tin. Cover and bake at 160 C for 50 minutes or until the rice is cooked and liquid is absorbed. Toss with a fork and sprinkle with parsley.
COOK'S NOTES: Lemon zest is the yellow skin of the lemon and you should grate it carefully to avoid the bitter, white pith underneath. This dish is delicious as a vegetarian meal on its own or served as a side dish to chicken or fish. You can also turn it into a one-pot main meal by adding strips of ready-roasted chicken 10 minutes before cooking time is complete to heat through. your new blog post. Click here and start typing, or drag in elements from the top bar.