Lemon Rice Salad #vegan #lunch

This is an awesome rice side plate of mixed greens with huge amounts of flavor. The long grain rice is cooked in chicken stock with shallots giving the rice loads of flavor. The herbs, red onion, garlic and red pepper manufacture more layers of flavor while the lemon squeeze and get-up-and-go carry an explosion of splendor to the serving of mixed greens. I ground Parmesan cheddar over top and tenderly mixed it in directly before serving. My better half's response… "Who knew Rice Serving of mixed greens could be so acceptable."

Lemon Rice Serving of mixed greens can without much of a stretch be changed over from a side plate of mixed greens to a primary dish by adding cooked chicken to it. Paul and I love the lemon pepper rotisserie chicken from the supermarket. I can hardly wait to make Lemon Rice Plate of mixed greens and add the rotisserie chicken to it. Regardless of whether this hits your supper table as a side serving of mixed greens or primary dish you're going to cherish it. Appreciate!

Also Try Our Recipe Southwest Quinoa Salad

Lemon Rice Salad can easily be converted from a side salad to a main dish by adding cooked chicken to it. Whether this hits your dinner table as a side salad or main dish you’re going to love it. Enjoy!

Ingredients

• 1/4 cup shallots slice thin
• 3 Tablespoons olive oil divided
• 1 cup cup long grain rice rinsed well
• 2 cups chicken broth
• 1 Teaspoon lemon zest
• Juice of 1/2 one small lemon
• 1/3 cup chopped cilantro
• 1 Teaspoon minced garlic
• 1/2 cup finely chopped red onion
• 1/2 cup diced red pepper
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Instructions

1. Saute shallots in 2 Tablespoons olive oil until soft but not browned. Add uncooked rice to the pan, saute 2 -3 minutes stirring continuously. Add chicken broth to the pan, bring to a boil. Reduce heat , simmer covered about 15 minutes or until all stock is absorbed into the rice. Remove from the heat, let stand covered 5 minutes.
2. Gently fluff the rice with a fork. Remove the rice from the pan into a bowl to cool completely.
3. Add the lemon zest, juice, herbs,garlic, onion, red pepper, Parmesan cheese and the one remaining Tablespoon of olive oil to the bowl.Gently stir to combine. Serve, refrigerate any leftovers covered.

Read more our recipe CHEESY HATCH GREEN CHILE DIP

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