Lemon Zest Rice (Gluten free)

 The Land O Lakes Country Heritage Cookbook has a recipe for Lemon Zest rice that I tried for supper tonight. We eat a lot of rice in our family and as we were having fish the  lemon in the rice sounded like it would go well together. I had lemon juice in the freezer but was out of lemon rind. It was quite tasty and had enough lemon in it without the rind. I did have some orange pepper strips from Sue’s garden and put a few of them in.

 Lemon Zest Rice

1 tablespoon butter

1 cup uncooked long grain rice

¼ cup lemon juice (you could cut back on this if you don’t want it so lemony)

2 (10 ½ ounce cans (or homemade) chicken broth

2 bay leaves

½ teaspoon coarsely ground pepper

1 teaspoon grated lemon peel

2 tablespoons sliced ⅛ inch green onions (optional)

  In 2 quart saucepan melt butter; add rice. Cook over medium high heat, stirring constantly, until rice is a golden brown color (2 to 3 minutes). Add all remaining ingredients except green onions if using. Continue cooking until mixture comes to a full boil; reduce heat to low. Cover; continue cooking until all liquid is absorbed. (about 20 minutes) Stir in green onions.