This lemon parsley rice recipe is delicious with chicken or fish, and makes a great light lunch. The flavor is better than the boxed stuff and it’s less expensive, too. It’s better for your health, too, since you make it with fresh ingredients, with no chemicals or preservatives.

1 cup onion, peeled and minced
2 tablespoons sweet cream butter
2 cups long-grain rice
2-3/4 cups chicken stock or broth
2 tablespoons lemon juice
Salt
Pepper, freshly cracked and ground
1/4 cup fresh parsley leaves, minced

Preheat oven to 350°. Butter one side of a piece of waxed paper to fit your cooking vessel.

Place the butter in a lidded skillet or saucepan that you can use in the oven, and melt over medium-low heat. Add the rice and stir to coat, cooking for 2 – 3 minutes. Add the stock or broth, lemon juice, lemon peel. Add salt and pepper to taste. Bring to a boil, stirring occasionally.

Place the waxed paper, buttered side down, over the rice, place the lid on your cooking vessel and transfer to the preheated oven. Bake for 20 minutes. Remove from the oven and allow the rice to stand for 5 – 10 minutes. Remove and discard the lemon peel and gently stir in the parsley.

Yield: 4 servings.

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