Herbed Lemon Rice

Name: Herbed Lemon Rice
Ingredients: 1 1/2 teaspoons olive oil; 1/2 small onion, minced; 1/2 cup long-grain rice; 1 bay leaf; 1/2 teaspoon finely grated lemon zest; 1 cup chicken stock or canned low-sodium broth; 2 tablespoons dry white wine; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 2 teaspoons finely chopped tarragon

10 ingredients

8 steps

Ingredients

1 1/2 teaspoons olive oil
1/2 small onion, minced
1/2 cup long-grain rice
1 bay leaf
1/2 teaspoon finely grated lemon zest
1 cup chicken stock or canned low-sodium broth
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 teaspoons finely chopped tarragon

Directions

1

Preheat the oven to 350.
2

Heat the oil in a casserole.
3

Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.
4

Add the rice, bay leaf and lemon zest and cook, stirring, until the rice is well coated.
5

Add the stock, wine, lemon juice and salt and bring to a boil.
6

Cover and bake in the oven for about 20 minutes, or until the rice is tender and has absorbed the liquid.
7

Fluff with a fork and discard the bay leaf.
8

Stir in the tarragon and serve.