Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 2 shallots, minced
- 2 cups long-grain rice
- Finely grated zest of two lemons
- Leaves from 1 or 2 sprigs fresh tarragon
- 3-1/2 cups vegetable stock
- Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F.
Melt the butter in an ovenproof Dutch oven over medium heat. Add the shallots and saute until tender, 3 to 4 minutes. Add the rice and cook, stirring, until opaque, 3 to 5 minutes. Stir in half of the lemon zest, half of the tarragon leaves, and all of the stock. Cover, place in the oven, and bake until the stock is absorbed and the rice is tender, 20 to 25 minutes. Stir in the remaining lemon zest and tarragon leaves and season with salt and pepper. Serve immediately.
Serves 6.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Baked Lemon Rice with Herbs