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Listed in: Sidedishes
1 cup (190 g) brown basmati rice
2 1/2 cups (570 ml) no-sodium vegetable broth
Juice from 1/2 small lemon
Zest from small lemon
2 teaspoons (10 ml) low-sodium tamari (or 3/4 teaspoon salt)
1/4 teaspoon fresh-ground black pepper
1 clove garlic, minced
1/2 cup (65 g) peeled and finely diced carrot
1/2 cup (50 g) finely diced celery
1/2 cup (80 g) finely diced onion
1/4 cup (15 g) chopped fresh parsley, optional
Rinse the basmati well and drain. Cover the rice with water in a bowl, cover the bowl, and let soak for 15 minutes. Drain well. In a large, heavy-bottomed saucepan with a tight-fitting lid, mix together the soaked rice, broth, lemon juice, zest, tamari, pepper, garlic, carrot, celery, and onion, and bring to a boil, stirring occasionally. Reduce the heat to keep a low simmer, cover, and cook for about 35 to 40 minutes, or until the rice and veggies are tender. Remove from the heat, adjust the seasonings, fold in the parsley, and serve.
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