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Citrus Herb Rice Recipe

 
McCormick for Chef No Photo

Yield: 4 and 24 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Olive oil 1 1/2 tsp Preheat oven to 350 degrees. Heat 2 tsp olive oil in a non-stick sauté pan and sweat the carrots onions, celery and garlic with the herbs. While vegetables sweat, heat the chicken stock in a pot until it simmers. When the onions are translucent add the rice and stir into the vegetables to coat the rice. Add the rice to the simmering chicken stock, cover and place into a 350 degree oven for 40 minutes. When rice is finished cooking fluff with a fork and add in citrus zest.

Carrots, 1/2 inch dice 1/4 cup
Onion, 1/2 inch dice 1/2 cup
Celery, 1/2 inch dice 1/4 cup
Lawry's Touch of Sea Salt Mediterranean Seasoning 1 1/2 tsp
Brown rice 1 cup
No salt added chicken stock 2 1/2 cups
Lemon zest 1 tbsp
Lime zest 1 tsp
Ingredients Quantities Instructions
Olive oil 3 tbsp Preheat oven to 350 degrees. Heat 2 tsp olive oil in a non-stick sauté pan and sweat the carrots onions, celery and garlic with the herbs. While vegetables sweat, heat the chicken stock in a pot until it simmers. When the onions are translucent add the rice and stir into the vegetables to coat the rice. Add the rice to the simmering chicken stock, cover and place into a 350 degree oven for 40 minutes. When rice is finished cooking fluff with a fork and add in citrus zest.

Carrots, 1/2 inch dice 1 1/2 cups
Onion, 1/2 inch dice 3 cups
Celery, 1/2 inch dice 1 1/2 cups
Lawry's Touch of Sea Salt Mediterranean Seasoning 3 tbsp
Brown rice 6 cups
No salt added chicken stock 15 cups
Lemon zest 6 tbsp
Lime zest 2 tbsp
Ingredients Quantities Instructions
No Resize Selected

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