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Lemon Pepper Brown Rice

Yield: Serves 4. 3/4 cup per serving.



1 cup brown rice, dry
1 cup water
1 cup low-sodium, low-fat chicken broth
1 teaspoon dried parsley
1 teaspoon garlic powder
1/4th teaspoon black pepper
1 lemon - juice and grated zest

Place all ingredients in medium-sized sauce pan. Cover and bring to a boil. Lower heat to simmer and cook until rice is soft and liquid is evaporated, about 30 minutes.

You may also use a rice cooker - follow the manufacturer's instructions.