Ingredients
4
4 servings
- •2 tablespoons butter
- •1 tablespoon olive oil
- •4 green onions, chopped, white and green parts separated
- •3 cloves garlic, minced
- •1 teaspoon lemon zest
- •1 cup long grain rice
- •¼ teaspoon turmeric powder
- •salt and ground black pepper to taste
- •1 cup low-sodium vegetable broth
- •1 cup 2% milk
- •3 tablespoons lemon juice
- •1 tablespoon chopped fresh dill
Instructions
- Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
- Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
- Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.
Nutritional Facts
Per 4 servings
- Calories: 295
- Carbohydrate: 43g
- Fat: 11g
- Fiber: 1g
- Protein: 6g
- Sugar: 4g
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