1 tbsp butter
1 small onion (½ cup), chopped
2 garlic cloves, minced
1 cup rice (see note below)
3 tbsp freshly squeezed lemon juice
2 cups vegetable or chicken broth
1 tbsp dill
½ cup grape or cherry tomatoes, halved
1 tsp sea salt
*Note: You can use any kind of white rice like jasmine or basmati. Brown rice will add nutrients like fiber, but may take longer to cook. If you’re using brown rice, be sure to adjust cooking time according to package instructions.
Sauté onion and garlic in butter for 2 – 3 minutes over medium heat. Stir often.
Add rice and lemon juice. Continue to sauté for one more minute, stirring often.
Add broth, dill, tomatoes and sea salt. Bring to a quick boil, then cover and simmer for 20 minutes.
Stir periodically to prevent rice from sticking. If it becomes dry, add water.
Serves 4 – 8
Karen Stoyles, RHN
Karen is a Registered Holistic Nutritionist, military wife and mom. Since becoming a mother, she has dedicated herself to teaching and supporting other women on prenatal nutrition. You may visit her website at www.natureprenatal.com for more recipes and information on her services.
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