Lemony Rice

Sometimes, I amaze myself.  I have been cooking for the next Jewish holiday, which starts the eve of The Tuesday after next.  Although, I like fresh food on the holidays, it was necessary to change our normal pre-holiday schedule, since I am going for minor surgery.  I have no idea if I will be up to doing everything necessary.  This comes down to freezing the meals, now.

I just did not have it in me to cook all day.  I had other things to do and I busied myself with errands and phone calls and the wash.   We did not have big plans for today and at the last minute changed from the barbecue, we planned to a simple meal of potatoes and eggs.  I was craving potatoes, not hot dogs and hamburgers.

I decided, I had better do some cooking so out came the lentils, the rice, the quinoa and some chicken breasts.  I ended up making lentil latkes and lentil pancakes, quinoa, and two rice dishes.  The chicken was turned into a Polynesian dish and will go well with one of the rice dishes or the quinoa.  What I was amazed at was how I managed to throw all the dishes together quickly and correctly.  I did a lot of improvising to make it work but we are now ready for at least two meals.  I already have pepper steak and meatballs.  I have a few cakes baked, as well.  A  butternut squash mashed together is also awaiting the holidays.  My youngest said, she would do some cooking and I am ever so thankful for this.  I think we are in good shape and since, I am not able to do much more about it, I am not fighting it.

Lemony Rice

Ingredients:

• 2 cups chicken broth or water
• 1 cup brown rice
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 1 small red sweet pepper, chopped
• 1/4 cup sliced scallions
• 1 cup frozen peas
• 2 tablespoons snipped fresh parsley
• 1/2 tablespoon lemon juice

Method:

In a saucepan heat water or broth to boiling. 

Stir in rice, cumin, and pepper. Cover and simmer for 30 minutes. 

Stir in chopped  sweet red pepper and green onion; return to boiling. 

Cover and simmer about 15 minutes more or until rice is tender. 

Stir in peas, parsley, and lemon juice.

Heat thoroughly.

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