Enjablog

Still trying out Anna’s meal plan, this week we made dinner based on a baked lemon pasta recipe. The original recipe has some gorgeous pictures to go with her instructions. We changed the pasta to brown rice and added in some veggies.

Baked Lemon Rice

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 6

Ingredients

2 cups uncooked brown rice
1.5 Tablespoons Butter
2 Tablespoons Olive Oil
1 zucchini
2 cups frozen spinach
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
Kosher Salt to taste
Plenty Of Grated Parmesan Cheese
Extra Lemon Juice

Instructions

1. Preheat oven to 375 degrees. Cook rice in rice cooker.

2. In a skillet, cook zucchini in olive oil until soft.

3. Turn heat to low. Add butter. When butter is melted, add frozen spinach and minced garlic. Squeeze lemon juice into the pan. Turn off heat.

4. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Add rice to skillet and stir together, then pour into an oven safe dish.

5. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the rice will dry out.)

This was actually a bit too sour/tangy for me, but Ian enjoyed it. I think I might use a milder dairy element next time — maybe ricotta or cottage cheese, or use half sour cream and half something else. The lemon flavor was fantastic though!