Rice with Cheese, Lemon Juice and Herbs
by Editorial Staff
A wonderful all-around rice garnish with cheese, lemon juice, and herbs! A great addition to juicy spring salads!
Cook: 45 minutes
Servings: 3
Ingredients
- Rice – 190 g
- Grated Parmesan – 25-30 g
- Lemon juice – 2 tbsp
- Fresh dill – 2-3 branches
- Fresh parsley – 2-3 sprigs
- Green onion – 2-3 feathers
- Vegetable oil – 1.5 tbsp
- Asafoetida (100%) – 0.25 teaspoon
- Ground black pepper – on the tip of a knife
- Salt – 0.5 teaspoon
- Water – 400 ml
Directions
- Rinse the rice and let it dry a little. Heat vegetable oil at the bottom of a thick-bottomed saucepan. Put the rice in a saucepan and fry lightly, stirring all the time. The rice should become translucent, saturated with oil, and rustle slightly.
- Add asafoetida, black pepper, and salt to the rice.
- Boil water. Gently pour some boiling water into the rice. When the bubbling subsides, pour in the rest of the water.
- Cover the pan tightly with a lid and after boiling, cook the rice over the lowest heat for 20 minutes. Remove the pot of rice from the heat and let stand for another 10 minutes.
- Wash and chop the greens. Add greens and lemon juice to the rice. Fluff the rice with a fork. It is not necessary to stir intensively so that the rice does not turn into porridge.
- Add grated parmesan or other aromatic cheese to the rice. Stir the rice lightly by lifting it up from the bottom with a fork.
- Rice with cheese, lemon juice, and herbs is ready to serve!
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