Lemon Rice
1 medium onion, chopped
1 tbs. vegetable oil
2 cups raw long grain rice
4 chicken bouillon cubes
2 cloves garlic minced
4 cups water
3 tbs. lemon juice
1/2 c. chopped parsley
Saute onion and garlic in oil in a large saute pan until tender. Add water and next 3 ingredients. Bring to a boil, cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir in parsley. Yield 8 servings
See more of Martha's recipes.
mep@esva.net
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