Lemon rice

Ingredients for 2 servings:

• 100 g rice, long grain rice (1 cup) or other variety
• 300 ml vegetable broth (3 cups)
• 2 sprigs lemon balm
• 1 lemon(s), organic, peel (zest)
• 1 bay leaf
• possibly turmeric

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very suitable as a side dish to fish and white meat

To prepare the side dish, I take a cup of long-grain rice and bring it to a boil with 1 cup of vegetable stock/water. I first bring it to a boil with 1 cup, then reduce the heat to low and then add more stock. I also add the bay leaf from the beginning. The rice cooks for about 15 minutes until it is al dente. Before serving, I add the finely chopped lemon balm and the zest from the lemon, which I have zested with a zester. If you don’t have a zester, you can also grate the zest and mix it into the rice. Turmeric can also be mixed in for a splash of color. This rice goes very well with any fish dish, but also with light meats like poultry, and even with stews.