Jasmine Rice With Lemon and Mushrooms
"A great way to use cold, cooked rice. I've never made this with other types of rice, but a basmati-type of rice would work too."
photo by Kathy228
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 1⁄2 cups jasmine rice, cold cooked
- 1⁄2 medium onion, coarse chopped
- 2 tablespoons bell peppers, fine dice
- 1⁄4 teaspoon dried tarragon
- 1⁄2 teaspoon sea salt
- 1 1⁄2 cups mushrooms, sliced
- 1 tablespoon lemon peel, slivered
- 2 tablespoons lemon juice
directions
- Melt butter in sauté pan.
- Add garlic and sauté 'til fragrant, approximately 2 minutes.
- Add onions and peppers and fry 1 minute.
- Add tarragon and salt.
- Add mushrooms and sauté until heated.
- Add cooked rice to pan and gently combine. Don't break up all the rice clumps.
- When warmed through, add the lemon peel and juice.
- Stir gently and serve.
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RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P>
<P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
