JASMINE RICE WITH LEMON AND MUSHROOMS

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Jasmine Rice With Lemon and Mushrooms image

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.

Provided by Kathy228

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 495.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 341.9, Carbohydrate 98.1, Fiber 4, Sugar 1.4, Protein 9

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