Lemon Ginger Rice
Quickly turn leftover cooked rice into a tasty side dish.
1 tablespoon butter or margarine
1 teaspoon minced fresh ginger
1/4 teaspoon ground white pepper
1 tablespoon fresh lemon juice
2 cups cooked rice* (cooked in chicken broth)
2 tablespoons chopped fresh parsley
- Melt butter in large skillet. Add ginger, pepper and lemon juice; cook, stirring, 1 minute. Add rice and parsley; stir until thoroughly heated.
Makes 4 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe and photograph provided courtesy of USA Rice Federation.