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.