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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 88.3
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 584.5 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.4 g

View full nutritional breakdown of Baked Lemon Spiced Rice calories by ingredient
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Baked Lemon Spiced Rice



Introduction

Rice is easy to cook, but it's also easy to mess up. For new cooks, I like to encourage the pilaf method, which adds more flavor than traditional simmering methods and is harder to mess up.

Brown rice is one of those side dishes that people tend to avoid cooking because it takes longer to cook. You're right--it does, but the nutritional benefits leave white rice in the dust. We've dressed up the rice with lemon zest, shallots, a bay leaf, and coriander, an underrated spice. Coriander comes from the same plant as coriander, but whereas cilantro leaves have a soapy, herbal taste, coriander, the fruit of the cilantro plant, has a spicy, sometimes citrusy taste.

Rice is easy to cook, but it's also easy to mess up. For new cooks, I like to encourage the pilaf method, which adds more flavor than traditional simmering methods and is harder to mess up.

Brown rice is one of those side dishes that people tend to avoid cooking because it takes longer to cook. You're right--it does, but the nutritional benefits leave white rice in the dust. We've dressed up the rice with lemon zest, shallots, a bay leaf, and coriander, an underrated spice. Coriander comes from the same plant as coriander, but whereas cilantro leaves have a soapy, herbal taste, coriander, the fruit of the cilantro plant, has a spicy, sometimes citrusy taste.


Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    2 tablespoons shallot, diced fine
    1 cup brown rice
    1 teaspoon salt
    1 teaspoon coriander seeds, crushed
    1 lemon zested into large strips
    1 bay leaf
    Pinch white pepper

Tips

Add the juice from the lemon for a stronger flavor. If not, place in a plastic bag in the refrigerator and use within a couple of days. I like to squeeze a bit of lemon juice into my water.

No shallots? Try two cloves of minced garlic or an equal amount of minced onion.


Directions

Preheat oven to 350F.

Heat the oil in an ovenproof saucepan over moderate heat, add the shallots and saute for about two minutes. Add the rice and stir to coat it in oil.

Add 2 cups water to the saucepan, stir, then add the remaining ingredients. Bring to a simmer, cover with a tight-fitting lid and place in the preheated oven. Bake for 50 minutes, remove from the oven and discard the bay leaf. Fluff the rice with a fork before serving.






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