Here’s a tasty side dish that goes well with a lot of meals, and is easy to make.
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- 4 qts water
- 2 C rice (arborio)
- 1 C yellow onions (chopped)
- 1/2 C parsley (fresh) (chopped)
- 1/3 C buttery spread
- 1/4 C basil leaves (fresh) (chopped)
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 C Parmesan cheese (non-dairy grated)
- 1/4 tsp salt
- 1/4 tsp black pepper
Bring the water to a boil, and add the rice and onion; boil until the rice is tender (about 15 minutes). Drain and reserve a portion of the liquid (1/2 cup for 6 servings).
Mix the parsley, buttery spread, basil, lemon juice and lemon zest in a large bowl.
Add the hot rice mixture to the bowl; stir to melt the buttery spread and add the reserved liquid and cheese.
Season with the salt and pepper.
Serve with additional Parmesan cheese, if desired.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC