LEMON RICE WITH SCALLIONS, RED BELL PEPPER, CILANTRO, AND PINE NUTS

LEMON RICE WITH SCALLIONS, RED BELL PEPPER, CILANTRO, AND PINE NUTS image

Yield 4-6 servings

Number Of Ingredients 10

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1/4 cup sliced scallions (green onions)
1 T + 1 T olive oil
1 cup Uncle Ben's Converted Rice
2 cups chicken stock (I used homemade chicken stock, but can also use canned chicken broth)
zest from one lemon (about 2 tsp. lemon zest)
juice from one lemon (about 2 1/2 T lemon juice, or more to taste)
1/3 cup chopped cilantro
1/2 cup finely diced red bell pepper (about 1/2 pepper)
salt and fresh ground black pepper to taste
1/3 cup toasted pine nuts

Steps:

Heat 1 T oil in a large heavy pot with a tight-fitting lid. Add the scallions and saute 2-3 minutes, or until they are starting to soften. Then add the rice and saute 2-3 minutes more. Add the stock. Bring rice to a boil, then reduce to a low simmer, cover pan, and cook 16 minutes. While rice cooks, zest the lemon, then squeeze lemon juice. (I would measure to be sure you have at least 2 1/2 T lemon juice. Finely dice 1/2 cup red bell pepper, and chop the cilantro. After 16 minutes, check rice to be sure the stock is mostly absorbed, then turn off heat and let the rice sit covered for 5 minutes. Then uncover rice, fluff with a fork and let it cool for 20 minutes. When rice has cooled to your preference, combine the lemon zest, lemon juice, chopped red bell pepper, chopped cilantro, and second tablespoon of olive oil in a small bowl, then stir into the rice. Taste to see if you want a bit more lemon juice, and season to taste with salt and fresh ground black pepper. Toast pine nuts in a dry pan for about 1 minute. Toss pine nuts into the rice and stir again. Serve immediately.