Lemon Infused Rice

Serving size: 4 – about 225 calories per serving

This was the first rice recipe I made with whole wheat rice. I honestly thought I would lose flavour but the lemon and rosemary flavour was very present. Having cooked whole wheat rice several times now, I know that it take about twice as long as white rice to fully cook. Therefore give yourself time make this side dish. Makes a great vegetarian meal for two.

Ingredients

1 tbsp olive oil

1 onion chopped

½ cup celery finely chopped

½ cup carrots finely chopped

1 cup dried whole wheat rice

½ tsp dried rosemary

1 tbsp lemon zest

2 tbsp lemon juice

3 cups vegetable broth

1 cup asparagus tips

Ingredients

1. Heat oil in saucepan and add onion, celery and carrots

2. Cook on med-high until onion is soft

3. Stir in rice, rosemary, lemon zest, lemon juice, broth, and asparagus

4. Bring to a boil then cover and reduce to simmer

5. If liquid gets absorbed and rice is still raw add more vegetable broth

6. Cook until rice is fully cooked, about 40 minutes

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