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

  1. 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.
  2. Add asafoetida, black pepper, and salt to the rice.
  3. Boil water. Gently pour some boiling water into the rice. When the bubbling subsides, pour in the rest of the water.
  4. 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.
  5. 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.
  6. Add grated parmesan or other aromatic cheese to the rice. Stir the rice lightly by lifting it up from the bottom with a fork.
  7. Rice with cheese, lemon juice, and herbs is ready to serve!

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