Thursday, March 29, 2012
Lemon Pepper Rice Recipe
1 tablespoon butter melted
1 tablespoon chopped fresh parsley
Rinse lemon. Cut lemon in half and squeeze lemon juice from both halves (about 2 tablespoons) into medium saucepan. Add spices, wine and butter. Cover and heat until blended and butter is melted on low temperature.
Toss in cooked rice and lemon zest, mix just to heat a few minutes. Serve garnished with parsley and cheese.
Grilled Lime Chicken